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

Indian Butter Pot Roast Recipe

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★★★★★

4.7 from 60 reviews

This Indian Butter Pot Roast is a rich and flavorful dish that combines tender beef chuck roast with aromatic spices, creamy tomato sauce, and hearty vegetables. Slow-cooked to perfection in the oven, this comforting meal brings together the warmth of Indian-inspired seasonings like cumin, paprika, and jalapeno, balanced with creamy heavy cream and wholesome chickpeas, making it ideal for a cozy dinner.

Author: Viktoria
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
Yield: 6-8 servings 1x
Category: Main Course
Method: Baking
Cuisine: Indian

Ingredients

Scale

Meat and Seasoning

4 pounds beef chuck roast
2 teaspoons kosher salt, divided
1/2 teaspoon coarse ground black pepper

Cooking Fats and Aromatics

3 tablespoons vegetable oil
1 tablespoon butter
2 cloves garlic, minced
1 jalapeno pepper, finely chopped

Spices and Sauces

2 teaspoons ground cumin
2 teaspoons paprika
8 ounces tomato sauce
2 cups beef broth

Vegetables and Add-ins

4 carrots, peeled and cut into 2 inch chunks
15 ounces chickpeas, drained and rinsed
3/4 cup peas, thawed if frozen

Dairy

1 cup heavy cream

Instructions

Season and Sear the Beef: Season the beef chuck roast with 1 teaspoon of kosher salt and the coarse ground black pepper. Heat vegetable oil in a large Dutch oven over medium-high heat. Place the beef in the pot and sear it well, cooking about 6-8 minutes on each side until browned and caramelized. Remove the beef from the pot and set aside.
Sauté Aromatics and Spices: Add the butter to the pot along with the minced garlic, finely chopped jalapeno, ground cumin, paprika, and the remaining 1 teaspoon of kosher salt. Cook this mixture for about 30 seconds until fragrant, stirring constantly to prevent burning.
Add Liquids: Pour in the beef broth and tomato sauce into the pot. Stir well to combine all the ingredients and scrape up any browned bits from the bottom for added flavor.
Combine Ingredients and Slow Cook: Add the peeled and chunked carrots, drained chickpeas, and the seared beef back into the pot. Cover the Dutch oven with its lid and transfer it into a preheated oven at 325°F (163°C). Cook for 3 hours, allowing the beef to become tender and the flavors to meld.
Finish with Peas and Cream: After 3 hours, remove the pot from the oven and stir in the thawed peas and heavy cream. Return the pot to the oven uncovered and cook for an additional 30 minutes. This will enrich the sauce with creamy texture and soften the peas slightly.

Notes

For an extra depth of flavor, use homemade beef broth if possible.
Adjust the level of jalapeno according to your preferred spiciness.
If you do not have a Dutch oven, a heavy oven-safe pot with a tight lid will work as well.
Ensure to check the roast towards the end of cooking to avoid overcooking and drying out the meat.
Serve with basmati rice or naan bread for a complete meal.

Keywords: Indian butter pot roast, beef chuck roast, Indian-inspired pot roast, slow cooked beef, creamy tomato sauce, cumin paprika beef, one pot meal

Find it online: https://kochenmitviktoria.com/indian-butter-pot-roast-recipe/