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     Title: Spice-Braised Pot Roast
Categories: Beef, Herbs, Vegetables, Chilies
     Yield: 8 servings

 2 1/2 lb Boneless beef chuck roast
14 1/2 oz Can diced tomatoes;
          - undrained
     1 md Onion; chopped
   1/4 c  White vinegar
     3 tb Tomato puree
     1 tb Poppy seeds
     1    Bay leaf
 2 1/4 ts Sugar
     2 ts Dijon mustard
     2 cl Garlic; minced
   1/2 ts Salt
   1/2 ts Ground ginger
   1/2 ts Dried rosemary; crushed
   1/2 ts Lemon juice
   1/4 ts Ground cumin
   1/4 ts Ground turmeric
   1/4 ts Crushed red pepper flakes
   1/8 ts Ground cloves
          Hot cooked egg noodles

 Place roast in a 5 qt slow cooker. Mix all remaining
 ingredients except noodles; pour over roast. Cook,
 covered, on low until meat is tender, 7-9 hours.

 Discard bay leaf. If desired, skim fat and thicken
 cooking juices. Serve pot roast with noodles and juices.

 Recipe by Loren Martin, Big Cabin, Oklahoma

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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