Sherm's Recipes
https://2522.unified-web.com/Recipes/Detail/5099/Curry_Spiced_Pot_Roast
Curry Spiced Pot Roast
Yield: 6 servings
Preparation Time: 15 min; Cook Time: 3 hours
Ingredients
| 1/3 | cup | flour | |
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| 1/2 | teaspoon | salt | |
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| 1/4 | teaspoon | pepper | |
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| 3 | pounds | beef chuck pot roast | |
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| 2 | tablespoons | olive oil | |
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| 1 1/2 | cups | beef broth | |
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| 1/2 | cup | chutney | |
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| 1/2 | cup | raisins | |
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| 1/2 | cup | onion, coarsely chopped | |
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| 1 1/2 | teaspoons | curry powder | |
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| 1/2 | teaspoon | garlic powder | |
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| 1/2 | teaspoon | ground ginger | |
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| steamed white rice | |||
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Directions:
Preheat oven to 325 degrees F
Combine flour, salt and pepper; rub over roast.
In a 6-quart Dutch oven over medium-high heat, in hot oil, brown roast on all sides. Spoon off fat.
Combine beef broth, chutney, raisins, onion, curry powder, garlic powder and ginger; pour over roast. Reduce heat to low. Cover; cook 3 hours or until meat is tender.
Place roast on a platter with juices and cover with the chutney mixture.
Prepare and serve with a side of steamed rice.
Please note that some ingredients and brands may not be available in every store.
Sherm's Recipes
https://2522.unified-web.com/Recipes/Detail/5099/Curry_Spiced_Pot_Roast
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