Spiced Pot Roast: Date Added: 11 Nov 2009 Ingredients:

1/2 teaspoon crushed red pepper
4 garlic cloves -- crushed
1/2 teaspoon cumin
4 teaspoons French mustard
3/4 teaspoon tumeric
1 1/4 teaspoons ginger
1 teaspoon rosemary
1 teaspoon lemon pulp
1 1/2 tablespoons sugar
1 teaspoon salt
3 tablespoons poppy seeds
1/2 cup vinegar
2 pounds beef roast
3 bay leaves
2 cloves
2 onions -- chopped
1/3 cup tomato puree

Cooking Instructions:

Place the crushed red pepper, garlic, cumin, mustard, tumeric, ginger, rosemary, lemon pulp, sugar, salt, poppy seeds and vinegar in a blender. Then, blend for about 30 seconds. Put 2 pound beef roast in large bowl and pour blended herbs and spices over meat; let marinate for 6 hours.

Heat oil in skillet; add cloves and bay leaves and fry them for 4 minutes; add onions and fry until they are soft. Turn off heat and let oil become lukewarm.

Add meat and simmer for about an hour. Then, pour on tomato puree and increase heat; cook until meat is tender. This is a great recipe to mix together and pour over a roast in a crock pot; let cook for about 8 hours on LOW.

This recipe yields 4 servings.

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