"I love a classic pot roast, so I'm always looking for interesting ways to change up the flavor. My new favorite trick? Adding Japanese curry mix. It turns this familiar, hearty dinner into something truly special. This pot roast is cozy and familiar, but a bit more layered, which is exactly what I want from a slow-cooked meal. The beef becomes incredibly tender, the carrots and potatoes soak up all that flavor, and it's perfectly paired with steamed white rice"
"Sear a 3-pound boneless beef chuck roast in a large Dutch oven over medium-high heat until browned on both sides, then transfer to a plate. Build the base of the sauce. Cook 1 diced medium yellow onion until softened, stir in 3 minced garlic cloves for 30 seconds, then add 4 cups of low-sodium beef broth. Add the curry and braise the roast. Break up 1 (8-ounce) box of Japanese curry mix and stir it into the broth until it's completely melted."
Japanese curry mix serves as a curry roux that melts into braising liquid, adding warmth, subtle sweetness, and savory depth while thickening the sauce into a silky gravy. A 3-pound boneless beef chuck roast is seared, then returned to a pot with softened onions, garlic, and four cups of low-sodium beef broth. An 8-ounce box of Japanese curry mix is broken up and stirred into the broth until melted, then the roast braises at 350°F for two hours. Vegetables finish the dish, resulting in tender beef and flavor-soaked carrots and potatoes.
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