Pot Roast Madras Recipe
Ingredients
| 1 2- to 2 1/2-lb. boneless beef chuck pot roast | ||
| Ground ginger | 1 Teaspoon | |
| Curry powder | 1 Teaspoon | |
| Turmeric | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Cooking oil | 2 Tablespoon | |
| 1 8-oz. can tomatoes, undrained and cut up | ||
| Beef broth | 1/2 Cup (16 tbs) | |
| Onions | 2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Bay Leaf | 1 | |
| Dried thyme | 1/2 Teaspoon, crushed | |
| 4 medium carrots, cut into 1-inch pieces | ||
| All purpose flour | 1/4 Cup (16 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.
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.
Chef
