Kelsey’s Curry Spiced Pot Roast with Rutabaga & Carrots over Brown Rice

If the curry-spiced aroma of this pot roast doesn’t tempt you, the rich, tender meat and bold flavors sure will.

Serves 4.


  • 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


  1. Preheat oven to 325°F.
  2. Season chuck roast with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat.
  3. Add beef to pot and cook until browned, 4–6 minutes. Remove beef from pot and set aside.
  4. To Dutch oven, add butter, garlic and remaining spices and cook until fragrant, about 30 seconds.
  5. Pour in tomato sauce and chicken broth and stir until combined.
  6. Add the carrots, rutabaga, chickpeas and beef to the pot and cover with lid.
  7. 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.
  8. Pour over rice and garnish with cilantro and lime.