Curried Pot Roast
What’s more inviting than the scent of pot roast simmering in the crock pot? The fragrance of curry, ginger and thyme will fill your kitchen as this roast cooks to perfection. Prep and go—this will be ready when you get home for dinner.
3 hour, 40 mins
Total cook time
- 1, 4 to 5 lb USDA Beef Chuck Roast
- 1 tsp dried thyme
- 1 Tbs curry powder
- 1 Tbs ground ginger
- 1 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 1/2 cups baby carrots
- 1 medium onion (cut into 1-inch pieces)
- 1 can (14.5 ounce) diced tomatoes
- 4-5 garlic cloves (sliced)
Preheat oven to 325°. Season roast with curry, ginger, thyme, salt and pepper. Place in a covered Dutch oven. Add carrots, onion, tomatoes and garlic around roast. Cover with a tight-fitting lid or foil.
Cook 3 to 3 1/2 hours, until fork tender. Serve.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.