Ingredients

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