Spiced pot roast 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.

Ingredients

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

1 medium onion, chopped

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

undrained

1/4 cup white vinegar

3 tablespoons tomato puree

2 teaspoons Dijon mustard

1/2 teaspoon lemon juice

4-1/2 teaspoons poppy seeds

2 garlic cloves, minced

2-1/4 teaspoons sugar

1/2 teaspoon each ground ginger, salt and

dried rosemary (crushed)

1/4 teaspoon each ground turmeric and cumin

1/4 teaspoon crushed red pepper flakes

1/8 teaspoon ground cloves

1 bay leaf

Hot cooked noodles

Method

1 Place roast in a 3-qt. slow cooker. In a large bowl, combine the onion, tomatoes, vinegar tomato puree, mustard, lemon juice and seasonings; pour over roast. 

2 Cover and cook on low for 8-9 hours or until meat is tender. Discard bay leaf. 

3 Thicken cooking juices if desired. Serve over noodles. Yield: 6-8 servings.