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. &mdash;Loren Martin, Big Cabin, Oklahoma

Spice-Braised Pot Roast

boneless beef chuck roast (2-1/2 pounds)

(14-1/2 ounces) diced tomatoes, undrained

onion,

white vinegar

tomato puree

poppy seeds

bay leaf

sugar

Dijon mustard

garlic cloves,

salt

ginger

dried rosemary, crushed

lemon juice

cumin

turmeric

red pepper flakes

cloves

egg noodles

29g protein. Diabetic Exchanges: 4 lean meat

Will definitely be trying this recipe minus the ground cloves...can't even go there....but will use dutch oven to braise as we do not like crock pot/slow cooker meat texture...thinking home made noodles as the base for this recipe and a side of green beans....Yum!

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

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!

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

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.

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

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.

I varied the spices to suit my family tastes, this recipe was excellent and so easy to make.

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

Very tasty roast.  Family (including grandchildren) ate every last bite. My family prefers mashed potatoes and this makes its own gravy (gotta love that!)

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.

Served over rice this is a family favorite!

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.

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

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

wonderful taste . whole family enjoyedwill be making this one again, putting itin my Keeper folder  thank you

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.

This is our favorite pot roast recipe!  So yummy!  I serve it with the cooking juices over top of mashed potatoes.

This is my recipe, and I'm still making it!!Loren Martin, Big Cabin, Oklahoma

spice-braised pot roast

Prep Time: 15 minutes

Cook Time: 7 hours

Total: 7 hours, 15 minutes

Servings: 8

Author : Taste of Home

Ingredients

Instructions

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