2 ½ POUND BONELESS BEEF TIP ROAST
1 TEASPOON GROUND GINGER
1 TEASPOON GROUND TURMERIC
1 TEASPOON GROUND CURRY
½ TEASPOON SALT
1/4 TEASPOON PEPPER
2 TABLESPOONS COOKING OIL
½ CUP BEEF BROTH
2 CUPS CHOPPED ONIONS
2 CLOVES PRESSED GARLIC
½ TEASPOON CRUSHED DRIED THYME
1 BAY LEAF
1/4 CUP ALL PURPOSE FLOUR
4 MEDIUM CARROTS, CUT INTO ONE INCH PIECES
1 8 OUNCE CAN TOMATOES, DRAINED AND CUT UP
Trim all fat from meat.
In a small bowl, stir together ginger, curry powder, turmeric, salt and pepper. Rub over surface of meat.
In a five quart Dutch oven brown roast in hot oil. Drain off fat.
Add undrained tomatoes, beef broth, onions, garlic, bay leaf and thyme to Dutch oven. Bring to a boil; reduce heat.
Simmer, uncovered, for 1 ½ hours.
Add carrots, and simmer uncovered for 30-40 minutes, until vegetables and meat are tender.
Transfer meat and vegetables to a platter, reserving juices in Dutch oven. Keep meat and vegetables warm.
Measure juices and skim fat. Add enough water, if necessary, to equal 1 ½ cups. Return juices to Dutch oven. Combine flour and ½ cup cold water. Stir into juices. Cook and stir until thickened and bubbly. Cook and stir for one minute more.
Serve gravy with meat and vegetables and boiled potatoes.