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Curried Pot Roast

herbal.chef's picture
  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)

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

Main Dish

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Nutrition Rank

Nutrition Facts

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

Curried Pot Roast Recipe