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Spice-Braised Pot Roast Recipe

Spice-Braised Pot Roast Recipe

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. —Loren Martin, Big Cabin, Oklahoma
TOTAL TIME: Prep: 15 min. Cook: 7 hours YIELD:8 servings


  • 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


  • 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.

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: 4 lean meat, 1/2 starch.

Reviews for Spice-Braised Pot Roast

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Blarney1 User ID: 1971265 240928
Reviewed Jan. 3, 2016

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

MY REVIEW User ID: 4838925 54825
Reviewed Jan. 13, 2014

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

amk4985 User ID: 5118881 204798
Reviewed Oct. 25, 2013

"this is a delicious recipe!!"

ab94chiefs User ID: 1027495 40997
Reviewed Nov. 9, 2011

"Served over rice this is a family favorite!"

Tinkermom_3 User ID: 4837221 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."

tomandellie User ID: 3764751 40996
Reviewed Sep. 14, 2011

"wonderful taste . whole family enjoyed

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

BigCabin User ID: 5958988 102557
Reviewed May. 18, 2011

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

Loren Martin, Big Cabin, Oklahoma"

BigCabin User ID: 5958988 83608
Reviewed Apr. 29, 2011

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

Shoes58 User ID: 2519954 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."

Tinkermom_3 User ID: 4837221 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."

rhiler User ID: 2066529 107576
Reviewed Mar. 25, 2010

"Soo tasty! And it smells delicous while it is cooking. We had it over homemade mashed potatoes as well."

Sprowl User ID: 29186 34579
Reviewed Oct. 19, 2009

"Very tasty roast. Family (including grandchildren) ate every last bite. My family prefers mashed potatoes and this makes its own gravy (gotta love that!)"

robnsuzy User ID: 3821878 77071
Reviewed Feb. 27, 2009

"looks & sounds great! wish I had smellavision, so I'II just have to make!"

MY REVIEW User ID: 2187140 40994
Reviewed Mar. 2, 2008

"I varied the spices to suit my family tastes, this recipe was excellent and so easy to make."

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Wine Pairings

Light-Bodied Red Wine

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