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Spice-Braised Pot Roast Recipe
Spice-Braised Pot Roast Recipe photo by Taste of Home
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Spice-Braised Pot Roast Recipe

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4.5 14 11
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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 as a gravy.
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 7 hours
MAKES: 8 servings

Ingredients

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

Nutritional Facts

1 serving: 276 calories, 14g fat (5g saturated fat), 92mg cholesterol, 305mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 29g protein Diabetic Exchanges: 0 starch, 4 lean meat.

Directions

  1. Place roast in a 5-qt. slow cooker. Mix all remaining ingredients except noodles; pour over roast. Cook, covered, on low until meat is tender, 7-9 hours.
  2. Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices. Yield: 8 servings.
Originally published as Spiced Pot Roast in Country Woman March/April 2002, p33

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Spice-Braised Pot Roast

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Blarney1 240928
Reviewed Jan. 3, 2016

"Excellent recipe. The vinegar and ginger adds a really unique flavor."

MY REVIEW
tmoore@lnsamerica.com 54825
Reviewed Jan. 13, 2014

"This recipe had a lot of flavor, but I thought the juice was overly greasy."

MY REVIEW
amk4985 204798
Reviewed Oct. 25, 2013

"this is a delicious recipe!!"

MY REVIEW
ab94chiefs 40997
Reviewed Nov. 9, 2011

"Served over rice this is a family favorite!"

MY REVIEW
Tinkermom_3 102558
Reviewed Oct. 21, 2011

"This is our favorite pot roast recipe! So yummy! I serve it with the cooking juices over top of mashed potatoes."

MY REVIEW
tomandellie 40996
Reviewed Sep. 14, 2011

"wonderful taste . whole family enjoyed

will be making this one again, putting it
in my Keeper folder thank you"

MY REVIEW
BigCabin 102557
Reviewed May. 18, 2011

"This is my recipe, and I'm still making it!!

Loren Martin, Big Cabin, Oklahoma"

MY REVIEW
BigCabin 83608
Reviewed Apr. 29, 2011

"Made this recipe in 2002, and I'm still making it!!!"

MY REVIEW
Shoes58 54747
Reviewed Jan. 20, 2011

"despite my rating I will try this recipe again. I am con vinced I must have done something wrong. After I figure out what....the meat was tasty but a little tough for having cooked for 9 hours. will get back to you after the next attempt."

MY REVIEW
Tinkermom_3 83607
Reviewed Sep. 18, 2010

"Have made this a couple of times now, once for just my family and once for company. It is one of the best pot roast recipes I have ever tasted! I always serve it with mashed potatoes to soak up all of that yummy gravy."

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