Cut pork into smaller than bite-sized cubes.
Finely chop onions and carrots.
Add oil and onions to a pot.
Toss in pork squares and cook on medium heat.
Once pork changes color, add carrots and 1 cup beef broth.
Simmer on low for 15-20 minutes.
When all vegetables have become soft, add remaining 3 cups of beef broth and heat on medium.
Once boiling, turn off heat and skim the oil from the sauce.
Break apart the blocks of curry roux and add them to the sauce.
After the roux has melted, stir in Worcester sauce, chutney, and a pinch of salt.
Warm the curry for 10-15 minutes.