Curried Pot Roast


2-3 medium onions, chopped
4-6 medium carrots, chopped
2-4 cloves garlic, crushed
1 bay (laurel) leaf
1/2 tsp dried thyme
1 tsp ground ginger
1 tsp curry powder
1 tsp ground turmeric
1/2 tsp ground cumin
Salt and freshly ground pepper to taste
2 - 2 1/2 lbs boneless beef chuck roast, trimmed of excess fat
1 can diced tomatoes with their liquid
1/2 cup beef stock, red wine, or water

Place the onions, carrots, garlic, bay leaf, and thyme in a slow cooker or covered baking dish. Combine the ginger, curry powder, turmeric, cumin, salt, and pepper in a small bowl and rub this mixture over the roast. Place the roast on top of the vegetables and add the tomatoes and stock. If using a slow cooker, cook covered on low heat for 8 to 10 hours, or on high heat for 4 to 5 hours. If using an oven, bake tightly covered in a 300F oven for 4 to 5 hours, adding more liquid during cooking if necessary. Transfer the meat and vegetables to a serving platter and serve with the pan juices. Serves 6 to 8.