Shutting Down

Shutting Down

Feb 6, 2011

Curried Roast and Carrots (Slow Cooker)

3 1/2 – 4 lb. roast (I used a top round roast, but chuck roast should work too)
2 large onions
10 medium – large carrots (~1 1/2 lbs.)
2 bay leaves
1 c. beef broth
1 Tb. curry powder
1 1/2 tsp. ground ginger
1 tsp. salt
1/2 tsp. black pepper
1/4 c. minute tapioca

Peel and chop the onions and place them in the bottom of a large (6 quart) slow cooker. Peel the carrots and cut them into 1 inch pieces. Place on top of the onions. Place the two bay leaves on top of the carrots.

Combine the broth, curry powder, ginger, salt, pepper, and tapioca. Pour about half over the vegetables. Place the roast on top, and pour the remaining broth over it. Cover and cook on low for about 3-4 hours or until the meat reaches your desired internal temperature. If you want the vegetables more done, turn your slow cooker to high and continue to cook them while the meat rests.

A green side salad goes nicely with this meal.

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