"After dinner sit a while, and after supper walk a mile."--English Saying

Spiced Pot Roast Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Spiced Pot Roast, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Chappell
Added: Wednesday, July 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (2 1/2 lb.) boneless beef chuck roast
1 medium onion, chopped
1 can diced tomatoes, undrained
1/4 c. white vinegar
3 tbsp. tomato puree
2 tsp. Dijon mustard
1/2 tsp. lemon juice
4 1/2 tsp. poppy seeds
2 garlic cloves, minced
2 1/4 tsp. sugar
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. rosemary, crushed
1/4 tsp. ground tumeric
1/4 tsp. ground cumin
1/4 tsp. crushed red pepper flakes
1/8 tsp. ground cloves
1 bay leaf

Directions:
Directions:
Place roast in slow cooker. In a large bowl, combine all other ingredients. Pour over roast. Cover and cook on low for 8 to 9 hours or until meat is tender. Remove bay leaf. Thicken cooking juices if desired. Serve over noodles or creamed potatoes, using the juices as a gravy.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

324W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!