Curried Pot Roast

• 1 ~ 2 1/2 lb. boneless beef chuck roast (I prefer an arm roast if available)
• 1 tsp. ground ginger
• 1 tsp. curry powder
• 1 tsp. turmeric
• 1/2 tsp. salt
• 1/4 tsp. pepper
• (My experience is that you can be a little more generous with the above seasonings, just try to keep the ratio the same)
• 2 C chopped onions (I like sliced)
• 6 Med. carrots cut into 1" pieces
• 2 cloves garlic, minced
• 1/2 tsp. dried thyme, crushed
• 1 ~ 14 1/2 oz. can diced tomatoes
• 1/2 C beef broth
• 1 bay leaf
• 1/4 C flour
• 1/2 C cold water

1. 1) Trim fat from meat. In a small bowl stir together the ginger, curry, turmeric, salt & pepper. Rub all over surface of the meat. In a 3 1/2 - 4 qt. slow cooker place the onions, carrots and garlic,"mixed" together. Place the meat on the vegetables. Sprinkle w/ thyme; add the undrained tomatoes, beef broth and bay leaf.
2. 2) Cover; cook on low setting for 8 - 10 hours or on high setting for 4 -5 hours. Remove bay leaf. Transfer meat and vegetables to a platter, reserving juices. Keep meat and vegetables warm.
3. 3) For gravy, measure juices; skim fat. If necessary, add enough water to equal 1 1/2 cups. Add juices to a small saucepan. Combine flour and cold water. Stir into juices. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve gravy with meat and vegetables.

boneless beef chuck roast, ground ginger, curry powder, turmeric, salt, pepper, generous, onions, carrots, garlic, thyme, tomatoes, beef broth, bay leaf, flour, cold water

Taken from www.epicurious.com/recipes/member/views/curried-pot-roast-50011329 (may not work)