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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

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: 4 lean meat, 1/2 starch.

Reviews for Spice-Braised Pot Roast

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MY REVIEW
sholcombe77 User ID: 7589816 260715
Reviewed Feb. 3, 2017

"I seared the roast & Then put in the crock pot. No poppy seeds. I threw in some coriander. Good indian style/flavored pot roast . Not hot in seasonings, and very tasty. About 6 hours in my crock."

MY REVIEW
browns19fan User ID: 919833 257256
Reviewed Nov. 25, 2016

"Excellent! And it is just as good, if not better, the second time around. Since I was planning to oven-braise the roast. I browned it in my Dutch oven before adding the remaining ingredients. I then brought it to a boil on the stovetop and baked it @325 degrees for about 3 hours. I served it over wide noodles, and it was falling-apart tender. This recipe will take its place in my fall-winter dinner rotation."

MY REVIEW
Denise904 User ID: 7728139 256493
Reviewed Nov. 7, 2016

"Fabulous! One son said it just might beat out the old family favorite. Even better on day 2."

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

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

MY REVIEW
tmoore@lnsamerica.com User ID: 4838925 54825
Reviewed Jan. 13, 2014

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

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

"this is a delicious recipe!!"

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

"Served over rice this is a family favorite!"

MY REVIEW
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."

MY REVIEW
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"

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

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

Loren Martin, Big Cabin, Oklahoma"

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

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!)"

MY REVIEW
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
sdonoghue@cogeco.ca 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.