Indian Butter Pot Roast Recipe
Introduction
Indian Butter Pot Roast is a comforting and flavorful dish that combines tender beef with aromatic spices and creamy richness. Slow-cooked to perfection, this recipe offers a delightful fusion of Indian-inspired flavors with a classic pot roast technique.
Ingredients
- 4 pounds beef chuck roast
- 3 tablespoons vegetable oil
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon coarse ground black pepper
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 jalapeno pepper, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 8 ounces tomato sauce
- 2 cups beef broth
- 4 carrots, peeled and cut into 2 inch chunks
- 15 ounces chickpeas, drained and rinsed
- 3/4 cup peas, thawed if frozen
- 1 cup heavy cream
Instructions
- Step 1: Season the beef chuck roast with 1 teaspoon of kosher salt and the coarse ground black pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the beef and sear it on both sides until well browned, about 6-8 minutes per side. Remove the beef and set aside.
- Step 2: Reduce the heat to medium. Add the butter to the Dutch oven along with the minced garlic, chopped jalapeno pepper, ground cumin, paprika, and the remaining 1 teaspoon kosher salt. Cook, stirring, until fragrant, about 30 seconds.
- Step 3: Pour in the beef broth and tomato sauce, stirring to combine and scraping up any browned bits from the bottom of the pot.
- Step 4: Return the beef to the pot along with the carrots and chickpeas. Cover the pot with a lid and transfer it to a preheated 325°F (165°C) oven. Cook for 3 hours, until the beef is tender.
- Step 5: Remove the pot from the oven. Stir in the peas and the heavy cream, then return the pot uncovered to the oven and cook for an additional 30 minutes to heat through and thicken slightly.
- Step 6: Serve the pot roast hot, spooning the rich sauce over the slices of beef and vegetables.
Tips & Variations
- For extra depth, sear the beef with a bit of mustard powder added to the seasoning.
- If you prefer milder heat, remove the jalapeno seeds before chopping or substitute with a sweet bell pepper.
- Swap heavy cream for coconut milk to add a subtle sweetness and make the dish dairy-free.
- This roast is excellent served with basmati rice or warm naan bread to soak up the sauce.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring often to prevent the cream from separating. You can also freeze the pot roast for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of beef for this recipe?
Yes, other braising cuts like brisket or short ribs work well, but cooking times may vary slightly depending on the thickness and type of meat.
Is it possible to make this recipe on the stovetop instead of the oven?
Absolutely. After searing and adding all ingredients, reduce heat to low, cover, and simmer gently for about 3 to 3.5 hours until the beef is tender.
PrintIndian Butter Pot Roast Recipe
Indian Butter Pot Roast is a rich and flavorful slow-cooked beef dish infused with aromatic Indian spices, tender vegetables, and creamy tomato sauce. This hearty roast features seared beef chuck simmered with garlic, jalapeno, cumin, paprika, chickpeas, carrots, and peas, then finished with heavy cream for a luscious texture. Perfectly cooked in the oven, it offers a comforting and satisfying meal inspired by traditional Indian flavors.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Ingredients
Beef and Seasoning
- 4 pounds beef chuck roast
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon coarse ground black pepper
- 3 tablespoons vegetable oil
Spices and Aromatics
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 jalapeno pepper, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons paprika
Liquids and Vegetables
- 8 ounces tomato sauce
- 2 cups beef broth
- 4 carrots, peeled and cut into 2 inch chunks
- 15 ounces chickpeas, drained and rinsed
- 3/4 cup peas, thawed if frozen
- 1 cup heavy cream
Instructions
- Season and Sear the Beef: Season the beef chuck roast evenly with 1 teaspoon of kosher salt and the black pepper. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the beef on both sides for 6-8 minutes until it develops a rich brown crust. Remove the beef and set aside.
- Sauté Aromatics and Spices: Add butter to the Dutch oven, then sauté the minced garlic, finely chopped jalapeno, ground cumin, and paprika for about 30 seconds until fragrant, stirring constantly to release the spices’ aroma.
- Add Liquids and Combine: Pour in the beef broth and tomato sauce, stirring well to combine with the aromatics and spices in the pot.
- Add Vegetables and Roast: Return the seared beef to the Dutch oven. Add the carrots and chickpeas around the meat. Cover the Dutch oven with its lid and place it in a preheated oven at 325°F (163°C). Roast for 3 hours until the beef is tender and the flavors are well melded.
- Finish with Peas and Cream: After 3 hours, remove the Dutch oven from the oven. Stir in the thawed peas and heavy cream, mixing gently to incorporate. Return the pot to the oven and cook uncovered for an additional 30 minutes to allow the cream to blend and the peas to warm through.
Notes
- Use a heavy Dutch oven or oven-safe pot with a tight-fitting lid to retain moisture during roasting.
- Searing the beef well is essential for developing deep flavor in the final dish.
- Adjust the heat of the dish by reducing or omitting jalapeno if desired.
- Heavy cream can be substituted with coconut milk for a dairy-free variation.
- This dish pairs well with basmati rice or warm naan bread to soak up the flavorful sauce.
Keywords: Indian butter pot roast, beef chuck roast recipe, oven-braised beef, Indian spices beef, creamy tomato beef stew
