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“A delicious main dish that is quick and easy to throw in the crockpot and be ready at the end of a long day.”
8hrs 15mins

Ingredients Nutrition


  1. Wash roast and pat dry; trim excess fat.
  2. Put sliced onion in the bottom of a 5 to 7-quart slow cooker.
  3. Lightly salt and pepper the roast then rub with the garlic powder or fresh minced garlic.
  4. Place the roast in the slow cooker.
  5. Combine chutney, sugar, mustard, ginger, and curry powder; spoon over the roast.
  6. Cover and cook on HIGH for 1 hour, then reduce to LOW and cook for 6 to 8 hours longer, or continue cooking on HIGH for 3 to 4 hours longer.
  7. The roast should register at least 160 degrees on an instant read thermometer or meat thermometer inserted in the center of the roast.
  8. Remove the roast from the crockpot and keep warm; pour juices into a medium saucepan. Simmer the juices for about 5 to 8 minutes to reduce by about one-third.
  9. Combine 1 tablespoon cornstarch with 1 tablespoon cold water, stirring until smooth.
  10. Stir the cornstarch mixture into the juices and continue cooking for about 1 minute, until thickened.

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