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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.
Loren Martin, Big Cabin, Oklahoma
Makes: 8 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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