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Spiced Pot Roast

By: Frances Wilson

"I ALWAYS looked forward to Sunday dinner at my grandparents' house, because Grandmother was the best cook anywhere. All her meals were delicious, but I especially loved dinners featuring this savory pot roast. It's wonderful with garden-fresh vegetables on the side and a dessert made with apples. -Frances Wilson, Tulsa, Oklahoma"

Rate/Review | Read Reviews (171)

Prep Time:
15 Min

Cook Time:
3 Hrs

Ready In:
3 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3 pounds boneless beef rump or chuck roast
2 tablespoons cooking oil
1 1/2 cups beef broth
1/2 cup chutney
1/2 cup raisins
1/2 cup chopped onion
1 1/2 teaspoons curry powder
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger

Directions

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 degrees F for 3 hours or until meat is tender. Thicken gravy if desired.