Spiced Crock Roast
"A little different than the usual pot roast, and the crock pot does all the work.
The spices add an excellent flavor. I like to serve this over noodles."
photo by *Parsley*
- Ready In:
- 8hrs 15mins
- Ingredients:
- 14
- Yields:
-
1 2-1/2 lb roast
- Serves:
- 6
ingredients
- 1 (2 1/2 lb) boneless chuck roast
- 1 small chopped onion
- 1 (14 1/2 ounce) can diced tomatoes with juice
- 1⁄4 cup cider vinegar
- 3 tablespoons tomato paste
- 2 teaspoons Dijon mustard
- 2 minced garlic cloves
- 3 teaspoons sugar
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon crushed rosemary
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon red pepper flakes
- 1 bay leaf
directions
- Place roast in the slow cooker.
- In a large bowl, combine the rest of the ingredients and pour over the roast. Cover and cook on low till meat is tender. Discard bay leaf. Thicken cooking juices if desired. Serve over noodles.
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Reviews
-
This was excellent. Easy to make Flavor was great. Thanks -
AWESOME! It's not too spicy; just perfectly spiced. I doubled the recipe because I had a 5-lb chuck roast. It was sooooo moist, tender and tasty. I put 1 lb of baby carrots on the bottom of the crockpot first, then followed the recipe. I served the meat and sauce over noodles as you suggest. For the last step, I removed the meat, some sauce, and most of the carrots to serving plates....then, to thicken the remaining juices, I removed the bay leaves and used a stick blender to puree the remainiong juice and a little carrots. FABULOUS!!!!!!! I will make this again for sure. I'd love to try this for shredded beef sandwiches (pureeing the sauce after cooking). Thanx for sharing this!!!
RECIPE SUBMITTED BY
<p><span style="color: #993366;">I credit my mother and aunt for my love of cooking--Mom for her creativity and my aunt for putting the apron on me and letting me go. I enjoy baking most of all and when I get time, that's what I do for fun. There's never a shortage of takers! During the holidays I am a maniac for baking cookies and every year around late October, I start prowling for new creative, different ideas.</span></p>
