|
Post by April B. on Oct 27, 2003 9:44:30 GMT -6
Curried Pot Roast 2-3 medium 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 freshly ground pepper to taste 2 - 2 1/2 lbs boneless beef chuck roast, trimmed of excess fat 1 can (15 oz) diced tomatoes with their liquid 1/2 cup beef stock, red wine, or water Place the onions, carrots, garlic, bay leaf, and thyme in a slow cooker 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 slow cooker, cook covered on low heat for 8 to 10 hours, or on high heat for 4 to 5 hours. If using an oven, bake tightly covered in a 300F oven for 4 to 5 hours, adding more liquid during cooking if necessary. Transfer the meat and vegetables to a serving platter and serve with the pan juices. Serves 6 to 8.
|
|