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Spiced Pot Roast

 Spiced Pot Roast
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
6-8 ServingsPrep: 15 min. Bake: 3 hours


  • 1/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 boneless beef rump or chuck roast (3 pounds)
  • 2 tablespoons vegetable oil
  • 1-1/2 cups beef broth
  • 1/2 cup chutney
  • 1/2 cup raisins
  • 1/2 cup chopped onion
  • 1-1/2 teaspoons curry powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger


  • Combine flour, salt and pepper; rub over entire roast. In a Dutch
  • oven, brown roast in oil on all sides. Combine remaining ingredients
  • and pour over roast.
  • Cover and bake at 325° for 3 hours or until meat is tender.
  • Thicken gravy if desired. Yield: 6-8 servings.
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.

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Spiced Pot Roast (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.