2 pounds boneless chuck roast (cut into chunks)
salt (to taste)
freshly cracked black pepper (to taste)
2 tablespoons neutral cooking oil (avocado oil, olive oil, refined coconut oil, etc.)
For the Curry Sauce
1 tablespoon neutral-cooking oil (avocado oil, olive oil, refined coconut oil, etc.)
1 large onion (sliced, approximately 10 ounces)
2 tablespoons minced fresh garlic (approximately 4 large cloves)
2 tablespoons grated fresh ginger (approximately 1 2-inch-long piece of ginger)
½ teaspoon cinnamon
¼ teaspoon cayenne pepper
3 tablespoons curry powder
1 cup chopped tomatoes
1 ½ cups milk of choice (at room temperature)
2 large bay leaves
salt (to taste)
freshly cracked black pepper (to taste)
Serving Suggestions (All Optional)
rice
warmed naan
lime wedges
Place 2 pounds boneless chuck roast on cutting board. Season chuck roast liberally on all sides with salt and freshly cracked black pepper. Set aside. Place large dutch oven on stovetop over medium heat. Add 2 tablespoons neutral cooking oil and heat pot until oil is hot and shimmery. When oil is hot, place seasoned chuck roast in dutch oven. Sear chuck roast 2 minutes, then flip chuck roast and sear 2 minutes more. Repeat until all sides are browned. Note: If needed due to size of dutch oven, cut chuck roast in half first and sear chuck roast in batches. Once chuck roast is seared on all sides, transfer chuck roast to large bowl and set aside. Add 1 tablespoon neutral-cooking oil to dutch oven. Heat pot until oil is hot and shimmery. Add slices of 1 large onion, 2 tablespoons minced fresh garlic, and 2 tablespoons grated fresh ginger to dutch oven. Stir to incorporate, then sauté ingredients approximately 5 minutes, until onions have softened and ingredients are fragrant. Add ½ teaspoon cinnamon, ¼ teaspoon cayenne pepper, 3 tablespoons curry powder, and 1 cup chopped tomatoes to dutch oven. Stir to incorporate. Remove dutch oven from heat and let cool slightly, approximately 2 to 3 minutes. Once cooled, add 1 ½ cups milk of choice to pot and stir to incorporate. Return pot to heat and bring mixture to strong simmer, stirring constantly. Once mixture begins to simmer, add seared chuck roast and 2 large bay leaves to pot. Bring mixture to boil, then immediately reduce heat to low and place lid on dutch oven. Simmer mixture on low approximately 2 hours or until meat is tender. After 2 hours, remove lid and set aside. Increase heat under pot to high and bring mixture to boil. Boil mixture until sauce has reduced and thickened as desired. Taste sauce and season with salt and freshly cracked black pepper as desired. When satisfied with flavor and consistency of sauce, transfer beef curry to serving bowls. Serve warm with rice, warmed naan, and lime wedges if desired.