Indian Butter Pot Roast

Why You’ll Love This Recipe

This roast brings a fusion of flavors, with tender beef cooked to perfection in a creamy, spice-infused sauce. The addition of carrots, chickpeas, peas, and a hint of cream makes it rich and satisfying. It’s a perfect meal for family dinners or special occasions.

Ingredients

• 4 pounds beef chuck roast
• 3 tbsp vegetable oil
• 1 tbsp butter
• 2 cloves garlic, minced
• 1 jalapeño pepper, finely chopped (optional)
• 2 tsp ground cumin
• 2 tsp paprika
• 8 oz tomato sauce
• 2 cups beef broth
• 4 carrots, peeled and cut into 2-inch chunks
• 15 oz chickpeas, drained and rinsed
• ¾ cup peas (thawed if frozen)
• 1 cup heavy cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Season Beef: Rub the beef with salt and pepper.
2. Sear Beef: Heat vegetable oil in a large Dutch oven over medium-high heat. Add the beef and sear for 6-8 minutes per side, then remove and set aside.
3. Create Flavor Base: Reduce the heat and add butter, garlic, and jalapeño. Sauté briefly, then stir in cumin and paprika.
4. Add Liquids: Pour in the tomato sauce and broth. Scrape up any browned bits from the bottom of the pot.
5. Combine Ingredients: Add carrots, chickpeas, and the seared beef back into the pot.
6. Slow Cook in Oven: Cover the pot with the lid and cook in a preheated 325°F oven for 3 hours.
7. Finish with Cream and Peas: Stir in the peas and cream, then return to the oven uncovered for another 30 minutes until the sauce thickens slightly.

Servings and Timing

• Servings: 10
• Total Time: 3 hours 45 minutes (15 minutes prep, 3 hours 30 minutes cook)

Variations

• Add-ins: Feel free to add more vegetables like potatoes or bell peppers.
• Spicier Version: Add more jalapeños or a pinch of cayenne for heat.

Storage/Reheating

• To Store: Store leftovers in an airtight container in the fridge for up to 3 days.
• To Reheat: Reheat gently in the oven or on the stovetop.

FAQs

Can I make this with other cuts of meat?

Yes, you can substitute chuck roast with brisket or round roast, but cook time may vary.

Can I use coconut milk instead of cream?

Yes, coconut milk will add a different flavor but still provide a creamy texture.

How do I make this dish vegetarian?

You can substitute the beef with a hearty vegetable like cauliflower or add extra chickpeas.

Conclusion

Indian Butter Pot Roast is a flavorful fusion dish that combines the best of classic pot roast and Indian butter chicken. The tender beef, creamy curry sauce, and vegetables make it a comforting and hearty meal that will surely be a family favorite!

Indian Butter Pot Roast

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 45 minutes
• Yield: 10 servings
• Category: Main Course, Fusion, Comfort Food
• Method: Oven-Braising
• Cuisine: Fusion (Indian-American)
• Diet: Gluten Free

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Description

Indian Butter Pot Roast is a delicious fusion dish that combines the rich, savory flavors of a traditional beef roast with the creamy, aromatic spices of Indian butter chicken. This one-pot dish is loaded with vegetables, chickpeas, and a buttery curry tomato sauce, making it the perfect comfort food for family dinners or special occasions.

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Ingredients

4 pounds beef chuck roast

3 tbsp vegetable oil

1 tbsp butter

2 cloves garlic, minced

1 jalapeño pepper, finely chopped (optional)

2 tsp ground cumin

2 tsp paprika

8 oz tomato sauce

2 cups beef broth

4 carrots, peeled and cut into 2-inch chunks

15 oz chickpeas, drained and rinsed

¾ cup peas (thawed if frozen)

1 cup heavy cream

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Instructions

1. Season Beef: Rub the beef with salt and pepper to season.

2. Sear Beef: Heat vegetable oil in a large Dutch oven over medium-high heat. Add the beef and sear for 6-8 minutes per side until browned. Remove the beef and set it aside.

3. Create Flavor Base: Reduce the heat, add butter, garlic, and jalapeño to the pot, sautéing briefly. Stir in cumin and paprika until fragrant.

4. Add Liquids: Pour in the tomato sauce and beef broth, scraping up any browned bits from the bottom of the pot to incorporate the flavors.

5. Combine Ingredients: Add the carrots, chickpeas, and seared beef back into the pot. Stir to combine.

6. Slow Cook in Oven: Cover the Dutch oven with the lid and place it in a preheated 325°F (163°C) oven. Cook for 3 hours or until the beef is tender.

7. Finish with Cream and Peas: After 3 hours, stir in the peas and heavy cream. Return the pot to the oven uncovered for an additional 30 minutes, allowing the sauce to thicken slightly.

8. Serve: Remove from the oven, slice the beef, and serve with the sauce and vegetables.

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Notes

• Add-ins: Feel free to add potatoes or bell peppers for extra flavor and texture.

• Spicy Version: Add more jalapeños or a pinch of cayenne pepper for extra heat.

• Vegetarian Option: Replace the beef with cauliflower or add extra chickpeas for a hearty vegetarian alternative.