La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/5099/Curry_Spiced_Pot_Roast
Curry Spiced Pot Roast
Yield: 6 servings
Preparation Time: 15 min; Cook Time: 3 hours
Ingredients
| 1/3 |
cup |
flour
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
| 1/4 |
teaspoon |
pepper
|
|
|
| 3 |
pounds |
beef chuck pot roast
|
|
|
| 2 |
tablespoons |
olive oil
|
|
|
| 1 1/2 |
cups |
beef broth
|
|
|
| 1/2 |
cup |
chutney
|
|
|
| 1/2 |
cup |
raisins
|
|
|
| 1/2 |
cup |
onion, coarsely chopped
|
|
|
| 1 1/2 |
teaspoons |
curry powder
|
|
|
| 1/2 |
teaspoon |
garlic powder
|
|
|
| 1/2 |
teaspoon |
ground ginger
|
|
|
|
|
steamed white rice
|
|
|
Directions:
Preheat oven to 325 degrees F
Combine flour, salt and pepper; rub over roast.
In a 6-quart Dutch oven over medium-high heat, in hot oil, brown roast on all sides. Spoon off fat.
Combine beef broth, chutney, raisins, onion, curry powder, garlic powder and ginger; pour over roast. Reduce heat to low. Cover; cook 3 hours or until meat is tender.
Place roast on a platter with juices and cover with the chutney mixture.
Prepare and serve with a side of steamed rice.
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/5099/Curry_Spiced_Pot_Roast