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.