Spice-Braised Pot Roast
Total TimePrep: 15 min. Cook: 7 hours
Great! Nice flavor. Will make again
Very good with beef tips, no poppy seeds, no sugar, tomato sauce rather than puree (none on hand).
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.
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!
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.
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.
Fabulous! One son said it just might beat out the old family favorite. Even better on day 2.
Excellent recipe. The vinegar and ginger adds a really unique flavor.
This recipe had a lot of flavor, but I thought the juice was overly greasy.
this is a delicious recipe!!