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Category: Crockpot Roasts
Prep Time: Cook Time: Total Time:
Ingredients
1 3-pound boneless beef chuck pot roast
2-1/2 teaspoons Homemade Garam Masala (below) or purchased garam masala
1/2 teaspoon salt
1 tablespoon cooking oil
1 cup beef broth
1/4 cup dry red wine or beef broth
30 small carrots with tops (about 12 ounces), or 2 cups packaged, peeled baby carrots
1 pound round red potatoes, quartered
2 medium parsnips, peeled and cut into 1/2-inch-thick slices
1 medium rutabaga, peeled and cut into 1-inch pieces
1 red onion, cut into wedges
2 tablespoons cornstarch
2 tablespoons cold water
1 teaspoon Homemade Garam Masala (below) or purchased garam masala
1 8-ounce carton plain low-fat yogurt
Salt
Ground black pepper
Directions
Slow Cooker Directions: Trim fat from roast. In a small bowl, combine the 2 1/2 teaspoons garam masala and the 1/2 teaspoon salt; rub the mixture onto the meat. Omit browning step. Place meat in a 5- to 6-quart slow cooker. Top with the 1 cup broth, the wine or additional broth, carrots, potatoes, parsnips, rutabaga, and onion. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat and vegetables to a serving platter. Skim and discard fat from cooking liquid. Strain cooking liquid. Measure 1 1/2 cups of the cooking liquid; pour into a medium saucepan. Discard remaining liquid. In a small bowl, stir together cornstarch, the cold water, and the 1 teaspoon garam masala. Add to liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in yogurt; heat through but do not boil. Season to taste with salt and pepper. Serve sauce with meat and vegetables.
Homemade Garam Masala: In a medium skillet, combine 1 tablespoon cardamom seeds, 1 tablespoon cumin seeds, 1 tablespoon black peppercorns, 12 whole cloves, and a 3-inch-long piece stick cinnamon; cook and stir over medium-low heat about 3 minutes or until aromatic. Remove from heat and cool. Place the cinnamon stick in a resealable plastic bag; seal. Using a rolling pin or mallet, crush the cinnamon. In a spice grinder or blender, combine the spices. Cover and grind or blend to a fine powder. Store in a covered container for up to 6 months. Makes about 1/4 cup.
Yield: 10 servings.
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Pot Roast with Root Vegetables
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Category: Crockpot Roasts
Prep Time: Cook Time: Total Time:
Ingredients
1 3-pound boneless beef chuck pot roast
2-1/2 teaspoons Homemade Garam Masala (below) or purchased garam masala
1/2 teaspoon salt
1 tablespoon cooking oil
1 cup beef broth
1/4 cup dry red wine or beef broth
30 small carrots with tops (about 12 ounces), or 2 cups packaged, peeled baby carrots
1 pound round red potatoes, quartered
2 medium parsnips, peeled and cut into 1/2-inch-thick slices
1 medium rutabaga, peeled and cut into 1-inch pieces
1 red onion, cut into wedges
2 tablespoons cornstarch
2 tablespoons cold water
1 teaspoon Homemade Garam Masala (below) or purchased garam masala
1 8-ounce carton plain low-fat yogurt
Salt
Ground black pepper
Directions
Slow Cooker Directions: Trim fat from roast. In a small bowl, combine the 2 1/2 teaspoons garam masala and the 1/2 teaspoon salt; rub the mixture onto the meat. Omit browning step. Place meat in a 5- to 6-quart slow cooker. Top with the 1 cup broth, the wine or additional broth, carrots, potatoes, parsnips, rutabaga, and onion. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat and vegetables to a serving platter. Skim and discard fat from cooking liquid. Strain cooking liquid. Measure 1 1/2 cups of the cooking liquid; pour into a medium saucepan. Discard remaining liquid. In a small bowl, stir together cornstarch, the cold water, and the 1 teaspoon garam masala. Add to liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in yogurt; heat through but do not boil. Season to taste with salt and pepper. Serve sauce with meat and vegetables.
Homemade Garam Masala: In a medium skillet, combine 1 tablespoon cardamom seeds, 1 tablespoon cumin seeds, 1 tablespoon black peppercorns, 12 whole cloves, and a 3-inch-long piece stick cinnamon; cook and stir over medium-low heat about 3 minutes or until aromatic. Remove from heat and cool. Place the cinnamon stick in a resealable plastic bag; seal. Using a rolling pin or mallet, crush the cinnamon. In a spice grinder or blender, combine the spices. Cover and grind or blend to a fine powder. Store in a covered container for up to 6 months. Makes about 1/4 cup.
Yield: 10 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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