Spiced beef pot roast with tomatoes

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Unlike traditional pot roast, this pot roast is not cooked with potatoes, carrots and onions. This recipe however, is quite the opposite. The tomatoes and onions make a glorious sauce that is spooned over the top of the finished roast. Beef varies tremendously in taste and quality depending on the age, breed, diet, lifestyle, slaughter and processing of the animal, so it’s wise to choose and cook your meat carefully and to tailor the cut you buy to the dish you want to cook. Aberdeen Angus is a well-known good-quality breed of beef, but there are dozens of other breeds native to Britain or established for centuries. Native breeds include the Welsh Black, Highland, Lincoln Red, South Devon, Sussex and Hereford. Rare British breeds cover the Irish Moiled, Beef Shorthorn, Belted and Black Galloways, Red Poll, White Park, British White, Longhorn, Gloucester and Dexter.


2 teaspoons salt
2 teaspoons garlic powder
1 1/2 teaspoon chipotle powder
1 1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/4 teaspoon allspice
3 pound beef chuck roast
2 tablespoons olive oil
1 medium onion, sliced
2 1/2 cups beef broth
2 (14.5 ounce) cans diced tomatoes


Combine first six ingredients together in a bowl. Rub spices all over beef chuck roast. Heat olive oil in a skillet over medium heat. Sear seasoned chuck roast on all sides, just until browned.

Place sliced onion on the bottom of the slow cooker. Top with seared chuck roast. Pour beef broth and diced tomatoes over the top. Cook in the slow cooker on low for 8 hours.

After 8 hours use a slotted spoon to remove the tomatoes and onions.  Reserve the tomatoes, onions and 1 1/2 cups of the pan juices. Add to a pot and cook over medium-high heat until reduced by 1/2, about 15 minutes.

Transfer pot roast to a serving platter, spoon tomatoes over the top. Serve.