Sunday, December 13, 2009

Cumin-Crusted Pot Roast

Cumin-Crusted Pot Roast


1 tbsp cumin
1 tsp dried oregano
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1 1/4 tsp salt, divided
3 pounds boneless chuck roast, trimmed
Cooking spray
4 small onions, each cut into 8 wedges
4 garlic cloves, thinly sliced
2 tablespoons balsamic vinegar
2 cups beef broth
1 (14.5-ounce) can diced tomatoes, drained
3 cups (1/2-inch) cubed peeled sweet potatoes
2 cups chopped carrots

Combine first 5 ingredients. Stir in 1/2 teaspoon salt. Lightly coat roast with cooking spray; rub spice mixture over roast. Heat a skillet over medium-high heat. Coat pan with cooking spray. Add roast to pan, and cook for 6 minutes, turning to brown on all sides. Place roast in slow cooker. Add remaining ingredients. Cook on low 8 to 10 hours.

Based on a recipe from Cooking Light.