Pot Roast with Japanese Curry

Ingredients

• 1½ kg boneless beef chuck roast
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 l low-sodium beef broth
• 1 box Japanese curry mix
• 500 g baby potatoes
• 350 g carrots, cut in 2" pieces
• Salt and pepper, to taste

Directions

1. Brown the beef. Arrange a rack in the lower third of the oven and heat the oven to 350°F. Sear the chuck roast in a large Dutch oven over medium-high heat until browned on both sides, then transfer to a plate.
2. Build sauce base. In the same Dutch oven, cook the onions until softened, stir in garlic for 30 seconds, then add the beef broth.
3. Add curry and braise. Break up 1 8oz box of Japanese curry mix and stir it into the broth until it's completely melted. Return the roast and any accumulated juices to the pot, bring to a simmer, cover, and place in the oven. Cook for 2 hours.
4. Add veg and finish. Flip the roast, scatter the carrots and potatoes around it, making sure they are mostly submerged in the liquid. Cook covered for 1 to 1½ hours until fork-tender.
5. Shred and serve. Season with kosher salt and freshly ground black pepper as needed, shred the beef in the pot, and serve with steamed white rice.

Chef's Notes

• Japanese curry mixes range from mild and medium to hot, so pick one that matches your spice preference - my go-to is medium-hot.
• A little grated ginger, honey, soy sauce, tomato paste, grated apple, or Worcestershire sauce can deepen the sauce even more. Use one or a combination of these flavor boosters to make this dish your own.

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