Name: Indian Butter Pot Roast Recipe
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Cuisine: Indian
Ingredients: 4 pounds beef chuck roast; 2 teaspoons kosher salt, divided; 1/2 teaspoon coarse ground black pepper; 3 tablespoons vegetable oil; 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

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Introduction

This Indian Butter Pot Roast is a rich and comforting dish that combines tender beef with bold spices and creamy tomato sauce. Slow-cooked to perfection, it’s a flavorful meal that brings a taste of Indian-inspired warmth to your dinner table.

The dish is served in a white bowl with a dark rim, placed on a white marbled surface. At the center is a thick, cooked piece of dark brown meat with coarse salt and ground pepper sprinkled on top, showing a rough, textured surface. Surrounding the meat, on the upper left, there are pale yellow chickpeas in a reddish-brown broth. To the far left, fresh green chopped herbs add a contrasting bright color. In the upper right section, there is a mix of finely chopped green vegetables or peppers, adding a textured, chunky layer. Below that, more chickpeas are visible, some topped with a layer of fine, deep orange-red powder, likely spice. Finally, in the lower right portion, a smooth, bright red puree or sauce fills the area, creating a vivid color contrast with the other elements. photo taken with an iphone --ar 4:5 --v 7

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 black pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat.
Step 2: Place the roast in the pot and sear well on both sides, about 6 to 8 minutes per side, until browned. Remove the beef and set aside.
Step 3: Add the butter to the pot along with the minced garlic, chopped jalapeno, ground cumin, paprika, and the remaining 1 teaspoon of salt. Cook, stirring, until fragrant, about 30 seconds.
Step 4: Pour in the beef broth and tomato sauce, stirring to combine all the flavors in the pot.
Step 5: Return the beef to the pot, then add the carrots and chickpeas. Cover the pot with a lid and place it in a preheated oven at 325°F (160°C). Cook for 3 hours until the meat is tender.
Step 6: Remove the pot from the oven. Stir in the peas and heavy cream, then return to the oven uncovered and cook for an additional 30 minutes to heat through and thicken the sauce.

Tips & Variations

For extra heat, leave some jalapeno seeds in or add a pinch of cayenne pepper.
Use bone-in chuck roast for more flavor and richer broth.
Swap heavy cream with coconut milk for a dairy-free twist with a subtle sweetness.
Serve with steamed basmati rice or warm naan bread to soak up the creamy sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the sauce thickens too much.

How to Serve

A white pot with blue handles holds a rich stew. At the center, there is one large, browned piece of meat with a slightly crispy and seasoned surface. Surrounding it, thick chunks of orange carrots and round, pale chickpeas float in a thick, deep reddish-brown sauce. The stew has small green herb bits sprinkled on top. The pot sits on a white marbled surface with a light blue cloth partially visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe in a slow cooker?

Yes, after searing the beef and sautéing the spices, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or until the beef is tender. Add peas and cream in the last 30 minutes.

What cut of beef works best for this pot roast?

Beef chuck roast is ideal because it becomes tender and flavorful with slow cooking. Avoid lean cuts as they may dry out during the long cooking process.