Pot Roast Madras
|Boneless beef chuck pot roast||2 1⁄2 Pound|
|Ground ginger||1 Teaspoon|
|Curry powder||1 Teaspoon|
|Ground turmeric||1 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|
|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.