Spiced Pot Roast
Yield
6 servingsPrep
20 minCook
8 hrsReady
9 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef roast
|
|
| ½ | teaspoon |
red pepper flakes
crushed |
|
| 4 | cloves |
garlic
crushed |
|
| ½ | teaspoon |
cumin
|
|
| 4 | teaspoons |
french mustard
|
* |
| ¾ | teaspoon |
turmeric
|
|
| 1 ¼ | teaspoons |
ginger
|
|
| 1 | teaspoon |
rosemary leaves
|
|
| 1 | teaspoon |
lemon
pulp |
|
| 1 ½ | tablespoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 3 | tablespoons |
poppy seed
|
|
| ½ | cup |
apple cider vinegar
|
|
| ⅓ | cup |
tomato purée (passata)
|
|
| 3 | each |
bay leaves
|
*
|
| 2 | each |
cloves
|
*
|
| 2 | each |
onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef roast
|
|
| 2.5 | ml |
red pepper flakes
crushed |
|
| 4 | cloves |
garlic
crushed |
|
| 2.5 | ml |
cumin
|
|
| 2E+1 | ml |
french mustard
|
* |
| 3.8 | ml |
turmeric
|
|
| 6.3 | ml |
ginger
|
|
| 5 | ml |
rosemary leaves
|
|
| 5 | ml |
lemon
pulp |
|
| 23 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 45 | ml |
poppy seed
|
|
| 118 | ml |
apple cider vinegar
|
|
| 79 | ml |
tomato purée (passata)
|
|
| 3 | each |
bay leaves
|
*
|
| 2 | each |
cloves
|
*
|
| 2 | each |
onions
chopped |
|
Directions
This is the roast with soul!! Place the crushed red pepper, garlic, cumin, mustard, tumeric, ginger, rosemary, lemon pulp, sugar, salt (or Beau Monde), poppy seeds and vinegar in blender.
Blend about 30 seconds.
Put beef roast in large bowl and pour blended herbs and spices over meat; let marinate for at least 6 hours in refrigerator (covered).
Heat oil in skillet; add cloves and bay leaves and fry them for about 4 minutes.
Add onions and fry until soft. Turn off heat anad let oil become lukewarm.
Add meat and simmer for about an hour.
Pour on tomato purée and increase heat; cook until meat is tender.
This is a great recipe to mix together (everything) and pour over a roast in the crock pot; let cook for about 6 to 8 hours on LOW.
