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.
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
Instructions
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Season Beef: Rub the beef with salt and pepper to season.
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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.
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Create Flavor Base: Reduce the heat, add butter, garlic, and jalapeño to the pot, sautéing briefly. Stir in cumin and paprika until fragrant.
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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.
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Combine Ingredients: Add the carrots, chickpeas, and seared beef back into the pot. Stir to combine.
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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.
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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.
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Serve: Remove from the oven, slice the beef, and serve with the sauce and vegetables.
Notes
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Add-ins: Feel free to add potatoes or bell peppers for extra flavor and texture.
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Spicy Version: Add more jalapeños or a pinch of cayenne pepper for extra heat.
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Vegetarian Option: Replace the beef with cauliflower or add extra chickpeas for a hearty vegetarian alternative.
