Subject: Curried Pot Roast
From: Unicorn (unicorn@indenial.com)
Date: Thu Oct 09 2003 - 06:10:56 EDT
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FOOD FUNNY
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Thanks to Lesley Pappier for sending us this classic food funny:
A woman invited some people to dinner. At the table, she turned to
her six-year-old daughter and said, "Would you like to say the
blessing?"
"I wouldn't know what to say," she replied.
"Just say what you hear Mommy say," the mother said.
The child bowed her head and said, "Dear Lord, why on earth did I
invite all these people to dinner?"
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TODAY'S RECIPE
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Cooking large cuts of inexpensive meats until they are tender and
succulent is where slow cookers really shine. If you like this
recipe, there are plenty more like it in EXTRA! edition #33 at
http://www.worldwiderecipes.com/extra.htm
Curried Pot Roast
2-3 medium onions, chopped
4-6 medium carrots, chopped
2-4 cloves garlic, crushed
1 bay (laurel) leaf
1/2 tsp (2 ml) dried thyme
1 tsp (5 ml) ground ginger
1 tsp (5 ml) curry powder
1 tsp (5 ml) ground turmeric
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste
2 - 2 1/2 lbs (900 - 1125 g) boneless beef chuck
roast, trimmed of excess fat
1 can (15 oz, 420 g) diced tomatoes with their liquid
1/2 cup (125 ml) beef stock, red wine, or water
Place the onions, carrots, garlic, bay leaf, and thyme in a slow
cooker or covered baking dish. Combine the ginger, curry powder,
turmeric, cumin, salt, and 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 to 10 hours, or on high heat for 4 to 5 hours. If using an
oven, bake tightly covered in a 300F (155C) oven for 4 to 5 hours,
adding more liquid during cooking if necessary. Transfer the meat and
vegetables to a serving platter and serve with the pan juices. Serves
6 to 8.
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