MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spice-Braised Pot Roast
 Categories: Beef, Herbs, Vegetables, Chilies
      Yield: 8 servings
 
  2 1/2 lb Boneless beef chuck roast
 14 1/2 oz Can diced tomatoes;
           - undrained
      1 md Onion; chopped
    1/4 c  White vinegar
      3 tb Tomato puree
      1 tb Poppy seeds
      1    Bay leaf
  2 1/4 ts Sugar
      2 ts Dijon mustard
      2 cl Garlic; minced
    1/2 ts Salt
    1/2 ts Ground ginger
    1/2 ts Dried rosemary; crushed
    1/2 ts Lemon juice
    1/4 ts Ground cumin
    1/4 ts Ground turmeric
    1/4 ts Crushed red pepper flakes
    1/8 ts Ground cloves
           Hot cooked egg noodles
 
  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.
  
  Recipe by Loren Martin, Big Cabin, Oklahoma
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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