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Ingredients
- 2-3 medium onions, chopped
- 4-6 medium carrots, chopped
- 2-4 cloves garlic, crushed
- 1 bay leaf
- 1/2 tsp. dried thyme
- 1 tsp. ground ginger
- 1 tsp. curry powder
- 1 tsp. ground tumeric
- 1/2 tsp. ground cumin
- Salt and frehly ground pepper to taste
- 2-2 1/2 lbs. boneless beef chuck roast, trimmed of excess fat
- 1 can (15 oz. ) diced tomatoes with their liquid
- 1/2 cup beef stock, or water
Preparation
Step 1
Place the onions, carrots, garlic, bay leaf, and thyme in a slow cooker or covered baking dish. Combine the ginger, curry powder, tumeric, cumin, salt, pepper in a small bowl and rub this mixture over the roast. Place the roast on top of the vegetables and add the tomatoes and stock. If using a slow cooker, cook covered on low heat for 8-10 hours, or on high heat for 4-5 hours. If using an oven, bake tightly covered in a 300 oven for 4-5 hrs., adding more liquid during cooking if necessary. Transfer the meat and vegetables to a serving platter and serve with the pan juices.
Serves 6-8.
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