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Spice-Braised Pot Roast

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
  • 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

Directions

  • 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.
  • Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices.
Nutrition 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.

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Reviews

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Average Rating:
  • Janet
    Apr 1, 2020

    Great! Nice flavor. Will make again

  • squeakymouse
    Feb 22, 2020

    Very good with beef tips, no poppy seeds, no sugar, tomato sauce rather than puree (none on hand).

  • lindas.garden
    Nov 22, 2019

    Extremely acidic. I tried to cut the acidity with butter, baking soda, sugar and cinnamon. My family liked it after I did this but I probably will never make this again.

  • dcbeyer
    Mar 23, 2018

    ABSOLUTELY DELICIOUS! What a unique flavor for a pot roast and couldn't be easier...just put the roast in the slow cooker (no browning necessary), mix the remaining ingredients and turn on the switch! Our preference is to serve this over noodles. Thank you for such a flavorful take on pot roast!

  • sholcombe77
    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.

  • browns19fan
    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.

  • Denise904
    Nov 7, 2016

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

  • Blarney1
    Jan 3, 2016

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

  • tmoore
    Jan 13, 2014

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

  • amk4985
    Oct 25, 2013

    this is a delicious recipe!!