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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
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
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
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
Reviewed Jan. 3, 2016

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

MY REVIEW
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"

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