Indian Pot Roast
A pot roast is much easier to prepare than you might think and makes a fabulous one-dish dinner...and even better leftovers. It's simple to customize a pot roast by using different seasonings, liquid and vegetables. Recipe from the Whole Foods Market website: http://www.wholefoodsmarket.com/recipes/3108
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- 1 teaspoon(s) ground cumin
- 1 teaspoon(s) sea salt
- 1/2 teaspoon(s) ground ginger
- 1/2 teaspoon(s) ground turmeric
- 1/4 teaspoon(s) ground black pepper
- 1 (2 1/2 to 3 pounds) boneless beef chuck roast
- 2 tablespoon(s) extra-virgin olive oil
- 2 sliced onions
- 1 3/4 cup(s) reduced-sodium beef broth
- 1/2 cup(s) tomato juice
- 1 head(s) cauliflower, cut into florets
- 1 pound(s) carrots, cut into 1-inch chunks
- 1/2 pound(s) potatoes, cut into 1-inch chunks
- Preheat oven to 350°F. In a small bowl, combine cumin, salt, ginger, turmeric and pepper. Pat roast dry with paper towels and rub all over with seasoning mixture.
- In a large Dutch oven or oven-proof heavy saucepot, heat olive oil over medium-high heat. Add roast and brown on all sides. Remove to a plate and set aside. Add onions and 1/4 cup water and cook about 8 minutes or until tender and golden, stirring occasionally.
- Stir in broth and juice and bring to a boil. Add roast back to pot, cover and transfer to oven. Roast 2 hours.
- Stir in potatoes and carrots, cover and continue roasting 45 minutes longer or until vegetables and meat are tender. Transfer roast and vegetables to a large serving platter and drizzle with pan juices.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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