Spice-Braised Pot Roast

• 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

1. 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.
2. Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices.

chuck roast, tomatoes, onion, white vinegar, tomato puree, poppy seeds, bay leaf, sugar, mustard, garlic, salt, ground ginger, rosemary, lemon juice, ground cumin, ground turmeric, red pepper, ground cloves, egg noodles

Taken from www.tasteofhome.com/recipes/spice-braised-pot-roast/ (may not work)