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Pot Roast Madras

  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)

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: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
130 Minutes
Ready In: 
160 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3265 Calories from Fat 1899

% Daily Value*

Total Fat 214 g329.2%

Saturated Fat 75.2 g376.1%

Trans Fat 0 g

Cholesterol 750 mg250%

Sodium 3761.7 mg156.7%

Total Carbohydrates 109 g36.4%

Dietary Fiber 22.2 g88.8%

Sugars 25.9 g

Protein 197 g393.1%

Vitamin A 851.3% Vitamin C 110%

Calcium 35.6% Iron 132.4%

*Based on a 2000 Calorie diet

Pot Roast Madras Recipe