Source: dLife

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

Servings

2.5
2 1/2 lb  beef chuck pot roast 1.0
1 tsp  ground ginger 1.0
1 tsp  curry powder 1.0
1 tsp  ground turmeric 0.5
0 1/2 tsp  salt 0.25
0 1/4 tsp  black pepper 2.0
2 cup  fresh chopped onion 6.0
6 each  medium carrots 2.0
2 each  medium garlic cloves 0.5
0 1/2 tsp  ground thyme 14.5
14 1/2 oz  canned unsalted diced tomatoes 0.5
0 1/2 cup  fat free unsalted beef broth 1.0
1 each  bay leaves 0.5
0 1/2 cup  cold water 2.0
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.