Title: Spiced Pot Roast
Categories: Meat
Yield: 6 Servings
| 1/2 | ts | Crushed red pepper |
| 4 | | Cl Garlic, crushed |
| 1/2 | ts | Cumin |
| 4 | ts | French mustard |
| 3/4 | ts | Tumeric |
| 1 | | 1/4 tsp ginger |
| 1 | ts | Rosemary |
| 1 | ts | Lemon pulp |
| 1 | | 1/2 tbs sugar |
| 1 | ts | Salt |
| 3 | tb | Poppy seeds |
| 1/2 | c | Vinegar |
| 1/3 | c | Tomato puree |
| 3 | | Bay leaves |
| 2 | | Cloves |
| 2 | | Onions, chopped |
This is the ROAST WITH SOUL!!!! 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 themn 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.