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Curried Pot Roast

herbal.chef's picture
Ingredients
  Top round/Other meat 4 Pound (For A Pot Roast)
  Freshly ground black pepper To Taste
  Salt To Taste
  Curry powder 1 Teaspoon
  Turmeric 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)
  Bay leaf 1
  Fresh thyme sprigs/1/2 teaspoon dried sprigs 3
  Water/Beef broth 1 Cup (16 tbs)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled

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