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Home
> Recipes > Low Carb Crockpot > Curried Pot Roast
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Curried Pot Roast
Ingredients
- 1 2 1/2 pound boneless beef chuck pot roast
- 1 teaspoons ground ginger
- 1 teaspoon curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoons black pepper
- 2 cups chopped onions (2 large)
- 6 medium carrots, cut into 1-inch pieces
- 2 cloves garlic minced
- 1/2 teaspoon dried thyme, crushed
- 1 14 1/2-ounce can diced tomatoes, undrained
- 1/2 cup beef broth
- 1 bay leaf
- 1/4 cup all-purpose flour
- 1/2 cup cold water
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Prep: 35 Minutes
Cook: Low 8 to 10 Hours, High 4 to 5 Hours
Makes: 6 Servings
Slow Cooker: 3 1/2- or 4-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- Trim fat from meat. If necessary, cut roast to fit into a 3 1/2- or 4-quart slow cooker. In a small bowl stir together the ginger, curry powder, turmeric, salt, and pepper. Rub spice mixture over surfact of meat. In the cooker place the onions, carrots, and garlic. Place the meat on top of the vegetables. Sprinkle with thyme; add undrained tomatoes, beef broth, and bay leaf.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove bay leaf. Transfer meat and vegetables to a serving platter, reserving juices. Keep meat and vegetables warm.
- For gravy, pour juices into a large measuring cup. Skim fat and discard bay leaf; measure juices. If necessary, add enough water to the juices to equal 1 1/2 cups. Place juices in a small saucepan. Combine flour and the water. Stir water mixture into juices to saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve gravy with meat and vegetables.
Nutrition Fact per Serving: 348 cal. 10 g total fat(4 g sat. fat), 120 mg chol., 477 mg sodium, 19 g carb, 4 g fiber, 19 g pro.
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