CURRIED POT ROAST

CURRIED POT ROAST image

Yield 6 servings

Number Of Ingredients 16

1 ~ 2 1/2 lb. boneless beef chuck roast (I prefer an arm roast if available)
1 tsp. ground ginger
1 tsp. curry powder
1 tsp. turmeric
1/2 tsp. salt
1/4 tsp. pepper
(My experience is that you can be a little more generous with the above seasonings, just try to keep the ratio the same)
2 C chopped onions (I like sliced)
6 Med. carrots cut into 1" pieces
2 cloves garlic, minced
1/2 tsp. dried thyme, crushed
1 ~ 14 1/2 oz. can diced tomatoes
1/2 C beef broth
1 bay leaf
1/4 C flour
1/2 C cold water

Steps:

1) Trim fat from meat. In a small bowl stir together the ginger, curry, turmeric, salt & pepper. Rub all over surface of the meat. In a 3 1/2 - 4 qt. slow cooker place the onions, carrots and garlic,"mixed" together. Place the meat on the vegetables. Sprinkle w/ thyme; add the undrained tomatoes, beef broth and bay leaf. 2) Cover; cook on low setting for 8 - 10 hours or on high setting for 4 -5 hours. Remove bay leaf. Transfer meat and vegetables to a platter, reserving juices. Keep meat and vegetables warm. 3) For gravy, measure juices; skim fat. If necessary, add enough water to equal 1 1/2 cups. Add juices to a small saucepan. Combine flour and cold water. Stir into juices. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve gravy with meat and vegetables.