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Spiced Pot Roast Recipe

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This recipe for Spiced Pot Roast, by , is from A Little Bit of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, July 25, 2008


1 boneless beef chuck roast (1 1/2 pounds)
1 medium onion, chopped
1 can (14 1/2 ounces) diced tomatoes, undrained
1/4 cup white vinegar
3 tbsp. tomato puree
2 tsp. Dijon mustard
1/2 tsp. lemon juice
4 tsp. poppy seeds
2 garlic cloves, minced
2 1/4 tsp. sugar
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. dried rosemary
1/4 tsp. turmeric
1/4 tsp. cumin
1/4 tsp. red pepper flakes
1/8 tsp. ground cloves
1 bay leaf
Hot cooked noodles

1. Place roast in a slow cooker. In a large bowl, combine all ingredients except noodles and pour over the roast.

2. Cover and cook on low for 8- 9 hours or until meat is fork tender. Discard bay leaf. Thicken juices with water and cornstarch if desired. Serve over noodles.

Number Of Servings:
Number Of Servings:
6-8 servings
Personal Notes:
Personal Notes:
Every family has a busy time of year. You might think that would be Christmas season or another holiday, but in the Braun family, it is "deer season". Simply put, if you are a locker plant and process 500 deer a year, then the time when you are doing that takes on a life of it's own..and even a name. For the two weeks when the store is accepting deer from locals for processing, they spend little time at home. In order to make sure their hired crew get good meals and to make sure they eat too, we always take turns cooking for the guys that week (reminds me of the hayfield when I was a kid). One year I tried this recipe for the crew and had rave reviews. It is just as good served over mashed potatoes.




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