July 31, 2010

Spiced Pot Roast

1/3 cup all purpose flour
1 tsp. salt
 1/4 tsp. pepper
1 (3lbs) boneless beef rump or chuck roast
2 Tbsp. vegetable oil
1-1/2 cups. beef broth
1/2 cup. chutney
1/2 cup raisins
1/2 cup. chopped onion
1-1/2 tsp. curry powder
1/2 tsp. garlic powder
1/2 tsp. ground ginger

   Combine flour, salt and pepper;rub over entire roast.
In a Dutch oven, brown roast in oil on all sides. Combine remaining ingredients and pour over roast.
Cover and bake at 325 F. for 3 hours or until meat is tender. Thicken gravy if desired.
6-8 servings

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