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



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. Yield: 8 servings.