Ingredients

1/3 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon pepper

3 pounds boneless beef rump or chuck roast

2 tablespoons cooking oil

1 1/2 cups beef broth

1/2 cup chutney

1/2 cup Mariani Raisins

1/2 cup chopped yellow onions

2 large carrots, chopped

1 1/2 teaspoons curry powder

1/2 teaspoon garlic powder

1/2 teaspoon ground ginger

1 pound bag egg noodles

Garnish: zest of one orange, parsley

Directions

Combine flour, salt and pepper;  rub over entire roast.  In a Dutch oven, brown roast in oil on all sides.  Combine remaining ingredients and pour over roast.  Cover and bake at 325 degrees F for 3 hours or until meat is tender. Thicken gravy if desired.  Prepare egg noodles as directed.  Slice and serve pot roast over egg noodles.  Garnish with orange zest and parsley.