Curried Pot Roast

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["1 ~ 2 1/2 lb. boneless beef chuck roast (I prefer an arm roast if available)", "1 tsp. ground ginger", "1 tsp. curry powder", "1 tsp. turmeric", "1/2 tsp. salt", "1/4 tsp. pepper", "(My experience is that you can be a little more generous with the above seasonings, just try to keep the ratio the same)", "2 C chopped onions (I like sliced)", "6 Med. carrots cut into 1"" pieces", "2 cloves garlic, minced", "1/2 tsp. dried thyme, crushed", "1 ~ 14 1/2 oz. can diced tomatoes", "1/2 C beef broth", "1 bay leaf", "1/4 C flour", "1/2 C cold water"].

Yes, Curried Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.