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Spiced Pot Roast

I ALWAYS looked forward to Sunday dinner at my grandparents' house, because Grandmother was the best cook anywhere. All her meals were delicious, but I especially loved dinners featuring this savory pot roast. It's wonderful with garden-fresh vegetables on the side and a dessert made with apples. -Frances Wilson, Tulsa, Oklahoma
  • Total Time
    Prep: 15 min. Bake: 3 hours
  • Makes
    6-8 servings

Ingredients

  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 boneless beef rump or chuck roast (3 pounds)
  • 2 tablespoons vegetable oil
  • 1-1/2 cups beef broth
  • 1/2 cup chutney
  • 1/2 cup raisins
  • 1/2 cup chopped onion
  • 1-1/2 teaspoons curry powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger

Directions

  • Combine flour, salt and pepper; rub over entire roast. In a Dutch oven, brown roast in oil on all sides. Combine remaining ingredients and pour over roast.
  • Cover and bake at 325° for 3 hours or until meat is tender. Thicken gravy if desired.
Nutrition Facts
1 each: 400 calories, 20g fat (7g saturated fat), 111mg cholesterol, 524mg sodium, 19g carbohydrate (13g sugars, 1g fiber), 35g protein.

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