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Herbed Beef Pot Roast

Herbed Beef Pot Roast
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.
6-8 ServingsPrep: 15 min. Cook: 8 hours

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
© Taste of Home 2012

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Herbed Beef Pot Roast (continued)

Directions (continued)

  • bay leaf. Thicken cooking juices if desired. Serve over noodles.
  • Yield: 6-8 servings.
Nutrition 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2012