Curried Pot Roast
|Top round/Other meat||4 Pound (For A Pot Roast)|
|Freshly ground black pepper||To Taste|
|Curry powder||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Peanut oil||2 Tablespoon|
|Chopped onions||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), finley minced|
|Peeled chopped fresh tomatoes/Canned italian plum tomatoes||1 Cup (16 tbs)|
|Fresh thyme sprigs/1/2 teaspoon dried sprigs||3|
|Water/Beef broth||1 Cup (16 tbs)|
Rub meat with salt and pepper to taste, curry powder, turmeric and ginger.
Heat oil in a deep casserole or kettle and brown meat well on all sides.
This should take about fifteen minutes.
Pour off fat from kettle.
Add remaining ingredients and bring to a boil.
Cover and simmer until fork tender, three hours or longer.
Serving size: Complete recipe
Calories 3544 Calories from Fat 1726
% Daily Value*
Total Fat 192 g296.1%
Saturated Fat 61.7 g308.4%
Trans Fat 0 g
Cholesterol 1040 mg346.7%
Sodium 1298.4 mg54.1%
Total Carbohydrates 53 g17.6%
Dietary Fiber 12.5 g50.1%
Sugars 18.9 g
Protein 376 g751.5%
Vitamin A 38.3% Vitamin C 103.6%
Calcium 18.6% Iron 40.2%
*Based on a 2000 Calorie diet