Curried Roast and Carrots (Slow Cooker)
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3½ – 4 pounds 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 cup beef broth
  • 1 Tablespoons curry powder
  • 1½ teaspoons ground ginger
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup minute tapioca
  1. Peel and chop the onions and place them in the bottom of a large (6 quart) slow cooker.
  2. Peel the carrots and cut them into 1 inch pieces. Place on top of the onions.
  3. Place the two bay leaves on top of the carrots.
  4. Combine the broth, curry powder, ginger, salt, pepper, and tapioca. Pour about half over the vegetables.
  5. Place the roast on top, and pour the remaining broth over it.
  6. Cover and cook on low for 6-8 hours or low 3-4 hours or until the meat reaches your desired internal temperature.
  7. If you want the vegetables more done, turn your slow cooker to high and continue to cook them while the meat rests.
Recipe by Gluten-Free Homemaker at