This isn’t your everyday boring pot roast! You can easily adapt this recipe for your slow cooker. Just prepare it the night before and cook it on LOW for 8 hours.

2 lbs. Beef roast
1/2 tsp Crushed red pepper
4 Cloves Garlic, crushed
1/2 tsp Cumin
4 tsp French mustard
3/4 tsp Tumeric
1 1/4 tsp ginger
1 tsp Rosemary
1 tsp Lemon pulp
1 1/2 Tbs sugar
1 tsp Salt
3 Tbs Poppy seeds
1/2 cup Vinegar
1/3 cup Tomato puree
3 Bay leaves
2 Cloves
2 Onions, chopped

Place the crushed red pepper, garlic, cumin, mustard, tumeric, ginger, rosemary, lemon pulp, sugar, salt, poppy seeds and vinegar in a blender. Blend for about 30 seconds. Put the 2 pound beef roast in a large bowl and pour blended herbs and spices over meat; let marinate for 6 hours. Heat oil in a large, heavy skillet; add cloves and bay leaves and fry then 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.