Description
Mediterranean Pot Roast Curry is a symphony of tender, fall-apart beef slow-cooked in a rich, aromatic sauce with traditional Mediterranean spices and vibrant curry. It's a flavorful and healthy meal that offers an elegant culinary experience.
Ingredients
3–4 lbs Beef Chuck Roast
3 tbsp Olive Oil
1 large Yellow Onio
6–8 Garlic Cloves
2-inch piece Fresh Ginger
2 tbsp Curry Powder
1 tbsp Ground Cumi
1 tbsp Ground Coriander
1 tsp Smoked Paprika
1 (28 oz) can Canned Diced Tomatoes
3 cups Beef Broth
1 (13.5 oz) can Full-Fat Coconut Milk
3 large Carrots
1.5 lbs Potatoes (Yukon Gold or Red)
5 oz Baby Spinach
1/4 cup Fresh Parsley or Cilantro
Sea Salt & Black Pepper to taste
Instructions
- Pat the beef chuck roast dry with paper towels and cut it into 2-inch cubes. Season generously with sea salt and black pepper
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat and sear the beef cubes until browned on all sides. Remove beef and set aside
- Reduce heat to medium, add the remaining olive oil, then sauté the diced onion until softened. Add minced garlic and grated ginger, cooking for a minute. Stir in the spices and toast for 1-2 minutes
- Deglaze the pot with diced tomatoes and beef broth, then return the seared beef to the pot. Ensure beef is submerged
- Add carrots and potatoes, cover, and simmer on low for 2.5 to 3 hours until the beef is tender
- Stir in coconut milk and heat through. Add baby spinach at the end until wilted
- Garnish with fresh parsley or cilantro and serve
Notes
Searing the beef properly greatly enhances flavor.
Fresh herbs added at the end provide brightness and contrast to richness.
- Prep Time: 20 mins
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 550-600 kcal
- Sugar: 6 g
- Sodium: 600-700 mg
- Fat: 35-40 g
- Saturated Fat: 15-20 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 25-30 g
- Fiber: 5-7 g
- Protein: 45-50 g
- Cholesterol: c. 100 mg