You are here

Pot Roast Madras

Ingredients
  Boneless beef chuck pot roast 2 1⁄2 Pound
  Ground ginger 1 Teaspoon
  Curry powder 1 Teaspoon
  Ground turmeric 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cooking oil 2 Tablespoon
  Canned tomatoes 8 Ounce, undrained and cut up (1 Can)
  Beef broth 1⁄2 Cup (8 tbs)
  Chopped onions 2 Cup (32 tbs)
  Garlic 2 Clove (10 gm), minced
  Bay leaf 1
  Dried thyme 1⁄2 Teaspoon, crushed
  Carrots 4 Medium, cut into 1 inch pieces
  All purpose flour 1⁄4 Cup (4 tbs)
Directions

1. Trim fat from meat. In a small bowl stir together the ginger, curry powder, turmeric, salt, and pepper. Rub over surface of meat. In a Dutch oven brown roast in hot oil. Drain off fat. Add the undrained tomatoes, beef broth, onions, garlic, bay leaf, and thyme to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours. Add carrots and simmer, covered, for 30 to 40 minutes more or till meat and vegetables are tender. Transfer meat and vegetables to a platter, reserving juices in Dutch oven. Keep meat and vegetables warm.
2. For gravy, measure juices; skim fat. If necessary, add enough water to equal 1 1/2 cups. Return juices to Dutch oven. Combine flour and 1/2 cup cold water. Stir into juices. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Serve gravy with meat and vegetables.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Beef
Preparation Time: 
30 Minutes
Cook Time: 
130 Minutes
Ready In: 
160 Minutes

Rate It

Your rating: None
4.141665
Average: 4.1 (18 votes)