2# Chuck Roast – cut into 1.5” pieces
2 Tbspns Peanut Oil
1 Cup Beef Broth or Stock
1 White Onion – thick julienne cut
2 Large Carrots - chopped
Red Potatoes – chopped (enough to make about 4 cups
1 14.5oz Can Diced Tomatoes (do not drain)
½ Cup Apple Juice
4 Tspns Yellow Curry Powder
½ Tspn Kosher Salt
¼ Tspn Fresh Ground Pepper

In a 12” skillet heat up the oil over medium-high heat until hot. Place the meat, in batches, into the oil and brown on all sides. Set aside on a plate. Deglaze the pan with the cup or broth or stock.

Layer the onions, carrots and potatoes in a large crock-pot. Place the beef over the veggies.

In a large mixing bowl combine the remaining ingredients, mix well, and then pour into the crock.

Cover and cook on low for about 8 hours, stirring occasionally after the first hour or so.