Spiced Pot Roast

1 boneless beef chuck roast (2-1/2 pounds)
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup white vinegar
3 tablespoons tomato puree
2 teaspoons Dijon mustard
1/2 teaspoon lemon juice
4-1/2 teaspoons poppy seeds
2 garlic cloves, minced
2-1/4 teaspoons sugar
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground cloves
1 bay leaf
Hot cooked noodles

Place roast in a 3-qt. slow cooker. In a large bowl, combine the onion, tomatoes, vinegar, tomato puree, mustard, lemon juice and seasonings; pour over roast.

Cover and cook on low for 8-9 hours or until meat is tender. Discard bay leaf. Thicken cooking juices if desired. Serve over noodles. Makes 6-8 servings.