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Curried Pot Roast


Ingredients


2-3 yellow onions - chopped

4-6 medium carrots - chopped

2-4 cloves garlic - crushed

1 bay leaf

1/2 Tsp dried thyme

1 Tsp ground ginger

1 Tsp curry powder

1 Tsp ground turmeric

1/2 Tsp ground cumin

Salt and pepper to taste

2 - 2-1/2 lbs boneless beef chuck roast
trimmed of excess fat

15-oz can diced tomatoes with liquid

1/2 cup beef stock
or wine


Directions


Place the onions, carrots, garlic, bay leaf, and thyme in a crockpot or covered baking dish.

Combine the ginger, curry powder, turmeric, cumin, salt, and pepper in a small bowl and rub this mixture over the roast.

Place the roast on top of the vegetables and add the tomatoes and stock.

If using a crockpot, cook covered on low heat for 8-10 hours, or on high heat for 4-5 hours.

If using an oven, bake tightly-covered in a 300 oven for 4-5 hours, adding more liquid during cooking if necessary.


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