If the curry-spiced aroma of this pot roast doesn’t tempt you, the rich, tender meat and bold flavors sure will.
- 4 pounds beef chuck roast, patted dry and cut into 2-inch cubes
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 2 teaspoons paprika
- 1 eight-ounce can tomato sauce
- 2 cups low-salt chicken broth
- 4 carrots, peeled and chopped
- 2 cups chopped rutabaga
- 2 cups canned chickpeas
- ½ cup heavy cream
- 4 cups cooked brown rice
- Cilantro for garnish
- 1 lime, cut into wedges
- Preheat oven to 325°F.
- Season chuck roast with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat.
- Add beef to pot and cook until browned, 4–6 minutes. Remove beef from pot and set aside.
- To Dutch oven, add butter, garlic and remaining spices and cook until fragrant, about 30 seconds.
- Pour in tomato sauce and chicken broth and stir until combined.
- Add the carrots, rutabaga, chickpeas and beef to the pot and cover with lid.
- Place in oven and cook for 1½ hours. Remove and stir in heavy cream, then return to oven and cook for an additional 30 minutes.
- Pour over rice and garnish with cilantro and lime.