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Spiced Pot Roast Recipe

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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.

Sue Chappell
Added: Wednesday, July 2, 2008


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

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.

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