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Pot Roast Madras Recipe

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This recipe for Pot Roast Madras, by , is from The Graves Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee & Carol Graves
Added: Friday, January 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 POUND BONELESS BEEF TIP ROAST
1 TEASPOON GROUND GINGER
1 TEASPOON GROUND TURMERIC
1 TEASPOON GROUND CURRY
TEASPOON SALT
1/4 TEASPOON PEPPER
2 TABLESPOONS COOKING OIL
CUP BEEF BROTH
2 CUPS CHOPPED ONIONS
2 CLOVES PRESSED GARLIC
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

Directions:
Directions:
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 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.

GRAVY-
Measure juices and skim fat. Add enough water, if necessary, to equal 1 cups. Return juices to Dutch oven. Combine flour and 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.

Personal Notes:
Personal Notes:
Either cook potatoes with carrots, or boil and serve separately.

 

 

 

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