Herbed Beef Pot Roast Recipe

Herbed Beef Pot Roast Recipe photo by Taste of Home

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Just pour these ingredients over your pot roast and let the slow cooker do the work. Herbs and spices give the beef an excellent taste. I often serve this roast over noodles or with mashed potatoes, using the juices an a gravy.

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Herbed Beef Pot Roast Recipe

Prep: 15 min. Cook: 8 hours

Yield: 6-8 Servings

15 480 495

Ingredients

1 boneless beef chuck roast (2-1/2 pounds)
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup white vinegar
3 tablespoons tomato puree
2 teaspoons Dijon mustard
1/2 teaspoon lemon juice
4-1/2 teaspoons poppy seeds
2 garlic cloves, minced
2-1/4 teaspoons sugar
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground cloves
1 bay leaf
Hot cooked noodles

Directions

Place roast in a 3-qt. slow cooker. In a large bowl, combine the onion, tomatoes, vinegar, tomato puree, mustard, lemon juice and seasonings; pour over roast.
Cover and cook on low for 8-9 hours or until meat is tender. Discard bay leaf. Thicken cooking juices if desired. Serve over noodles. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 276 calories, 14 g fat (5 g saturated fat), 92 mg cholesterol, 305 mg sodium, 7 g carbohydrate, 2 g fiber, 29 g protein.

Originally published as Spiced Pot Roast in Country Woman March/April 2002, p33