Source: dLife

A low fat curried pot roast made with a combination of ginger, curry, and turmeric.

Servings

2.5 lb beef chuck pot roast
1 tsp ground ginger
1 tsp curry powder
1 tsp ground turmeric
0.5 tsp salt
0.25 tsp black pepper
2 cup fresh chopped onion
6 medium carrots , cut into 1-inch pieces
2 medium garlic cloves , minced
0.5 tsp ground thyme , crushed
14.5 oz canned unsalted diced tomatoes , undrained
0.5 cup fat free unsalted beef broth
1 bay leaves
0.5 cup cold water , cold
2 tbsp cornstarch

1 Remove excess fat from meat. Combine in a small bowl, ginger, curry powder, turmeric, salt, and pepper. Sprinkle ginger mixture over meat; rub in with your fingers. In a 3 1/2- or 4-quart slow cooker, place onions, carrots, and garlic. Place meat on top of the vegetables in cooker. Sprinkle with thyme. Add undrained tomatoes, beef broth, and bay leaf.
2 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove and discard bay leaf.
3 Remove meat and vegetables to a serving platter, reserving cooking liquid. Cover meat and vegetables with foil to keep warm.
4 For gravy, pour cooking liquid into a glass measuring cup. Skim off fat. Measure 1 1/2 cups liquid (add water, if necessary, to make 1 1/2 cups). Pour liquid into a small saucepan. Combine in a small bowl, water and cornstarch. Stir into liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes. Serve meat and vegetables with gravy.