Slow Cooker Spice-Braised Pot Roast

My husband and I have been trying out new Slow Cooker recipes every weekend to see if we can find some new favorites to add to our dinner rotation.  We tried this Spice-Braised Pot Roast a few weekends ago and it was really good.  I liked the egg noodles (you could use gluten free noodles too) as a change from mashed potatoes that we have with the Mississippi Pot Roast and the use of a blend of spices.  It was really good and we will definitely be making it again!

Next up, we are going to be trying a lighter corn chowder and a chicken slider instead of our family favorite pulled pork.  Do you have any go-to slow cooker recipes?  Please share them in the comments – we are always looking to try a winner!

Print Recipe

Spice-Braised Pot Roast Slow Cooker

Prep Time15 minutes mins

Cook Time7 hours hrs

Total Time7 hours hrs 15 minutes mins

Keyword: chuckroast, pot roast, Slow Cooker, slowcooker

Servings: 8

Author: Taste of Home

Ingredients

• 1 boneless beef chuck roast 2-1/2 pounds
• 1 can 14-1/2 ounces diced tomatoes, undrained
• 1 medium onion chopped
• 1/4 cup white vinegar
• 3 tablespoons tomato puree
• 1 tablespoon poppy seeds
• 1 bay leaf
• 2-1/4 teaspoons sugar
• 2 teaspoons Dijon mustard
• 2 garlic cloves minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon dried rosemary crushed
• 1/2 teaspoon lemon juice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon ground cloves
• Hot cooked egg noodles

Instructions

• 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.

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