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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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 Ingredients:
1/3 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/4 teaspoon pepper |
1 boneless beef rump or chuck roast (3 pounds) |
2 tablespoons vegetable 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:
1. 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.
2. Cover and bake at 325° for 3 hours or until meat is tender. Thicken gravy if desired. Yield: 6-8 servings.
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