Recipe: Asian Pot Roast

Ingredients:                                 Instructions:

• 1 (2 1/2 pound) boneless beef chuck roast
• 
  1Tbs coarse Sea Salt and 
  
  1tsp fresh ground black pepper to taste
  
  8 cloves garlic chopped or 2 tsp minced garlic 
  
  1 tsp sage
  
  1 tsp thyme
•  1/2 tsp rosemary
• 1/2 tsp marjoram
• 1/4 tsp nutmeg
•  2 Tbs all purpose flour
• 3 Tbs olive oil

Rinse roast and pat dry.

Sprinkle with Sea Salt, Pepper, Minced Garlic, Sage, Thyme, Rosemary,

Marjoram, and Nutmeg.

Rub spices into beef.

Sprinkle all purpose flour on the beef. 

Heat on med-high the olive oil and seer all sides of the beef. 

2 medium yellow onions chopped in large pieces                       Add onion next to beef in remaining 

1 cup mushrooms chopped                                                          oil and stir fry until softened. Add 

1 cup carrots large pieces or baby carrots                                    mushroom, carrots, baby carrots, and

1 red potato skin removed and cubed                                           red potatoes. Stir to coat with oil. 

2 Tbs chopped fresh parsley                                                         Sprinkle parsley over the vegetables.

2 Tbs ground cumin                                                                   Sprinkle cumin, coriander, and cayenne 

1 Tbs ground coriander                                                              over vegetables and stir to combine  

1 tsp cayenne powder                                                                 spices with vegetables. 

1 Juice of Lime                                                                           Add Lime over vegetables.

2 C chicken Broth                                                                       Add Chicken Broth, Rotel, and 

1 (10 oz) can Rotel tomatoes and green chiles                           coconut milk . Stir to combine liquids 

1 (14 ounces) can coconut milk                                                  with vegetables.

Cover with lid and simmer on stovetop on low for 4 hours stirring frequently. 

OR

Slow Cook in crockpot on low for 6-7 hours.                                                   

Recipes: Crock Chicken Curry

2 Tbs Olive Oil

2 medium onions chopped

2 chili chopped fine

4 clove garlic sliced thin

1 inch ginger sliced thin

2 tbs cilantro chopped

4 Tbs Instant Sambar Powder

2 Tbs Garham Masala Powder

1 tsp salt

1 1/2 lb chicken breast cut in 2 inch pieces

1 14 oz can crushed tomato

1 14 oz can diced tomato

Layer all ingredients in a crock pot starting with olive oil and ending with canned tomatoes. Cook 3 hours hi and 2-4 hours on low or cook 6-8 hours on low.

Serve over hot rice and with a dolop of sour cream or nonfat plain yogurt.