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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