Curry is not a spice I have been known to cook with, but after seeing a number of tasty looking recipes that used curry, I recently picked some up at the grocery store. I knew my husband wouldn’t be thrilled with it, but he has been known to learn to like new foods and flavors. I was just waiting for the right moment.
Last week, several of us in the house were fighting colds, and one particular day I decided to put dinner in the slow cooker, because I knew I wouldn’t feel up to cooking later that evening. I had a top round roast that needed to be used, and as I was deciding what to do with it I remembered the curry. Yes, some strong spices like curry and ginger seemed perfect for combating a cold. This is the resulting recipe. I can’t say it was a huge hit with my husband. He ate it, but wasn’t interested in the leftovers. The kids did enjoy it though, so I think it will make its way to are table again after a while.
This recipe is large because I was using a large slow cooker (mine is 6 quart) and because I had a large roast. You could easily cut this in half, but it would work best in a smaller (3-4 quart) slow cooker.
- 3½ – 4 lb. roast (I used a top round roast, but chuck roast should work too)
- 2 large onions
- 10 medium – large carrots (~1½ lbs.)
- 2 bay leaves
- 1 c. beef broth
- 1 Tb. curry powder
- 1½ tsp. ground ginger
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ 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 6-8 hours or low 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.