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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 an a gravy.
TOTAL TIME: Prep: 15 min. Cook: 7 hours YIELD: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

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.

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.

Reviews for Spice-Braised Pot Roast

Sort By :
MY REVIEW
Blarney1
Reviewed Jan. 3, 2016

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

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

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

MY REVIEW
amk4985
Reviewed Oct. 25, 2013

"this is a delicious recipe!!"

MY REVIEW
ab94chiefs
Reviewed Nov. 9, 2011

"Served over rice this is a family favorite!"

MY REVIEW
Tinkermom_3
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
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
Reviewed May. 18, 2011

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

Loren Martin, Big Cabin, Oklahoma"

MY REVIEW
BigCabin
Reviewed Apr. 29, 2011

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

MY REVIEW
Shoes58
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
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."

MY REVIEW
rhiler
Reviewed Mar. 25, 2010

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

MY REVIEW
Sprowl
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!)"

MY REVIEW
robnsuzy
Reviewed Feb. 27, 2009

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

MY REVIEW
sdonoghue@cogeco.ca
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.