Tuesday, June 11, 2013

Curried Beef Pot Roast (Slow Cooker)

Yum
I found a beautiful beef roaster at the grocery store and was thinking of making a traditional American-Style Pot Roast.  Then I spoke to my mother and she told me about a curried style pot roast that my grandmother used to make in Sri Lanka.  After I heard about the curried version, there was no doubt about it, I had to make it.  This pot roast does take some forethought and time to marinate and  cook.  It's also a two step process between cooking it slow and low and then "tempering" it with more spices and ingredients to give it a beautiful outer crust and gravy.  All of it is totally worth it in my book.  Well, most of the work is done with the fridge and slow cooker in my case.  The only work I really did was get all the ingredients together and "temper" the meat at the end.    I also loved using up the leftovers of this pot roast.  So stay tuned for another recipe that showcases this beautiful and tasty meat dish. 

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Ingredients:
3-4lb Beef Roaster
10-12 curry leaves
1-2 pandan leaves (rampe)
1 cleaned lemongrass  stalks
1/2 tsp fenugreek seeds
1 cup water
 Beef marinade:
1/2 tsp turmeric powder
1/2 Tbs red chili powder
1/2 Tbs curry powder
2 inch grated ginger
3-4 cloves garlic grated
1 Tbs cider vinegar
salt and black pepper 


Tempering ingredients:

1 large onion sliced
1-2 bell peppers or chilies sliced
10-12 curry leaves
1-2 pandan leaves (rampe)
1 cleaned lemongrass  stalks
1 small cinnamon stick (1 inch)
3-4 cloves
3-4 green cardamom pods
1 cup water
curry powder (to taste)
salt and black pepper (to taste)
red chili powder (to taste)


 Directions:
Marinate meat 6-8 hours or overnight with beef marinade.

Place in crockpot (on high) or heavy based pot on the stove on medium-low heat for 4 hours with water, fenugreek seeds, curry leaves, pandan leaves, lemongrass stalk.  Cook slowly and turn meat a few times to get even cooking. When been if tender (but not falling apart) turn stove or crockpot off.


For tempering the meat and making the gravy:
Heat a large pan with 2Tbs of canola oil, curry leaves, pandan leaves, lemongrass stalk, cinnamon stick, cardamom pods and cloves. Saute for 1 minute.


Add the meat and brown on all sides.  Then add onions and peppers. Saute for a few minutes.  Add water and make sure you scrape the bottom of the pan for any bits to flavor the gravy.


 Cook until onions and peppers become tender.  Add curry powder, salt and chili powder as needed for flavor.  Place a lid on pan and simmer for 5 minutes. Slice and serve. Enjoy.

 
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9 comments:

  1. I am not a beef person but your dish looks yummy. I like the curry coated onionstoo around the beef.

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  2. I liked that you shared this curried version. There is nothing wrong with the american version, but I never would have thought to do a curried version. Sounds delicious :)

    Happy Blogging!
    Happy Valley Chow

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  3. Comfort food for sure. LOL - you would be the one to add curry! Have a great week!

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  4. Oh my gosh, my mouth is watering! Is that a typical Sri Lankan dish? It looks so delicious. I love the idea of searing the meat after it cooks. And I'd be gobbling up those onions faster than I could put them on the platter. I'm all over this one.

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  5. Very very inviting.. Looks very yummy.. Wish I cud make some right away :)

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  6. A casa farebbero tutti follie per un piatto così, finirebbe prestissimo!! Un abbraccio

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  7. I'm sure this one got lots and lots of YUMS at the dinner table. Great seasoning for a pot roast.

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  8. See I'm so used to my mom's italian pot roast that I'd never think there was any other way to cook pot roast heehee. But curried, especially in the slow cooker, sounds fabulous, Ramona! I love when my appliances do most of the work...this looks phenomenal! :D

    ~Jess

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  9. What a great way to shake up an ordinary pot roast! YUM!

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