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I ALWAYS looked forward to Sunday dinner at my grandparents' house, because Grandmother was the best cook anywhere. All her meals were delicious, but I especially loved dinners featuring this savory pot roast. It's wonderful with garden-fresh vegetables on the side and a dessert made with apples. -Frances Wilson, Tulsa, Oklahoma
Nutritional Facts 1 serving (1 each) equals 400 calories, 20 g fat (7 g saturated fat), 111 mg cholesterol, 524 mg sodium, 19 g carbohydrate, 1 g fiber, 35 g protein.
Originally published as Spiced Pot Roast in Reminisce September/October 1996, p49
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Reviewed on Nov. 20, 2011 by bitzee
I have made this for yrs. when i found it then,also have passed it on. Even to a couple of new brides,their guest's thought they were excellant cooks!!! This is so easy to make. Just a good ol' family favorite!!! I wouldn't be afraid of the curry,as you can get mild to medium whatever you want. You are missing out by not trying this!!!
Reviewed on Jun. 28, 2011 by sejake
This is such a awesome recipe,by far the best pot roast ever!!! I found this recipe yrs ago and was pleased that i found it online! It has gotten to be a tradition to make it for my hunter's in the fall. But we have had it for after church many times. It is a family favorite! Thank you for sharing it!!
Reviewed on Dec. 29, 2010 by Summy
YES, YES, YES, I would make this recipe again! What great flavor! Just the right recipe for a snowy night in (of all places) Arizona! The curry isn't overwhelming, which is good for my spice-intolerant boyfriend. He loved this recipe. Kudos to you, Frances Wilson, for sharing your Grandmother's best. I will be sharing servings of this with my 75 year old mother tomorrow. She is going through chemo and is craving anything with flavor. This fills the bill. Total yum-ness!!!
Reviewed on Mar. 14, 2010 by karlyoh
LOVED this recipe. It's easy to make and tastes just as great as it smells. Even my picky nine year old loved it!
Reviewed on Jan. 30, 2010 by lisa53202
Delicious!! I made as directed, but cooked this in the crock pot.
Reviewed on Oct. 24, 2009 by hannapro
This recipe is so easy and has an amazing and different flavor. If you're not a curry lover, you can alter the amount. I add a bag of baby carrots into the roasting pan and they come out perfect. Make the southwestern muffins to go with this. Yummy!!
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