Print

Indian Butter Pot Roast Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 6 reviews

This Indian Butter Pot Roast is a hearty, flavorful dish featuring tender beef chuck slow-cooked in a spiced tomato and beef broth sauce, enriched with butter, cream, and a medley of vegetables including carrots, peas, and chickpeas. The roast is first seared for depth of flavor and then braised slowly in the oven, resulting in a rich, comforting meal with Indian-inspired spices like cumin and paprika.

Ingredients

Meat and Seasoning

  • 4 pounds beef chuck roast
  • 3 tablespoons vegetable oil
  • 2 teaspoons kosher salt, divided
  • 1/2 teaspoon coarse ground black pepper

Spices and Aromatics

  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika

Liquids and Sauce

  • 8 ounces tomato sauce
  • 2 cups beef broth
  • 1 cup heavy cream

Vegetables

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

Instructions

  1. Season and Sear 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. Once hot, add the beef and sear it on both sides for 6-8 minutes each until a rich brown crust forms. This develops deep flavor and locks in juices. Remove the beef from the pot and set aside.
  2. Sauté Aromatics and Spices: Reduce heat slightly and add the butter to the Dutch oven. Once melted, add minced garlic, finely chopped jalapeno, ground cumin, and paprika. Sauté everything together until fragrant, about 30 seconds. This step blooms the spices releasing their aroma.
  3. Add Liquids and Combine: Pour in the beef broth and tomato sauce into the pot, stirring well to combine all the flavors. Scrape the bottom of the pot gently to loosen any browned bits left from searing the beef for extra flavor.
  4. Add Vegetables and Beef, Then Braise: Add the carrots, drained chickpeas, and the seared beef back into the pot, spreading them evenly. Cover the Dutch oven with its lid and transfer it to a preheated oven at 325°F (163°C). Cook for 3 hours to allow the beef to become tender and the flavors to meld beautifully.
  5. Finish with Peas and Cream: Once the 3 hours are complete, remove the pot from the oven and stir in the thawed peas and heavy cream. Return to the oven uncovered and cook for an additional 30 minutes. This step adds a creamy richness and bright vegetable freshness to the dish.

Notes

  • For best results, use a heavy Dutch oven that retains heat well for even braising.
  • Adjust jalapeno quantity depending on your heat preference.
  • You can substitute beef broth with vegetable broth for a slightly lighter flavor.
  • If you prefer a thicker sauce, remove the lid during the last 30 minutes to reduce the liquid more.
  • This dish pairs well with basmati rice or warm naan bread for an authentic Indian-inspired meal.

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