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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Spiced Pot Roast Recipe

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This recipe for Spiced Pot Roast is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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

 

 

 

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