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Spiced Pot Roast Recipe

Spiced Pot Roast Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 3 hours YIELD:6-8 servings


  • 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


  • 1. 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.
  • 2. 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.

Reviews for Spiced Pot Roast

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Reviewed Nov. 1, 2015

"Wonderful! I served this at a dinner party for ten so I doubled the recipe and crossed my fingers. I thought it was an interesting ingredient list and was curious about how it would turn out. Everyone LOVED it and were asking for the recipe. This one is a keeper. The gravy is outstanding!"

Reviewed Dec. 11, 2013

"Wonderful. Got recipe from my sister and entire family loved it."

Reviewed Dec. 13, 2012

"I've made this time and again and everyone LOVES it!"

Reviewed Oct. 30, 2012

"was great tasting"

Reviewed Nov. 20, 2011

"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 Jun. 28, 2011

"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 Dec. 29, 2010

"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 Mar. 14, 2010

"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 Jan. 30, 2010

"Delicious!! I made as directed, but cooked this in the crock pot."

Reviewed Oct. 24, 2009

"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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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.