Indian Pot Roast

Ingredients

• 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

Preparation

1. 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.


2. 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.


3. Stir in broth and juice and bring to a boil. Add roast back to pot, cover and transfer to oven. Roast 2 hours.


4. 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.