Description
Indian Butter Pot Roast is a rich and flavorful slow-cooked beef dish that combines tender chuck roast with aromatic spices, creamy tomato sauce, and hearty vegetables like carrots, chickpeas, and peas. This comforting meal is slowly cooked in the oven, allowing the meat to become melt-in-your-mouth tender and infused with vibrant Indian-inspired flavors enhanced by cumin, paprika, and a touch of jalapeno heat, finished with luscious heavy cream for a decadent touch.
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
- 1 tablespoon butter
Spices and Aromatics
- 2 cloves garlic, minced
- 1 jalapeno pepper, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons paprika
Liquids and Vegetables
- 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
- Season and Sear the Beef: Season the beef chuck roast evenly with 1 teaspoon of kosher salt and the black pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the beef and sear it thoroughly on each side for about 6 to 8 minutes until it develops a deep golden-brown crust. This step locks in the juices and builds flavor.
- Remove the Beef and Sauté Aromatics: Remove the seared beef from the pot and set aside. Lower the heat to medium, then add butter, minced garlic, finely chopped jalapeno, ground cumin, and paprika to the hot pot. Cook, stirring frequently, for about 30 seconds until the mixture becomes fragrant, ensuring the spices bloom perfectly.
- Add Liquids and Combine: Pour in the beef broth and tomato sauce to the pot. Stir the mixture thoroughly to combine and scrape any browned bits from the bottom to incorporate maximum flavor.
- Add Vegetables and Return Beef: Place the carrots, chickpeas, and seared beef back into the Dutch oven. Sprinkle the remaining 1 teaspoon kosher salt over the mixture. Cover the pot with its lid tightly.
- Oven Braise: Transfer the covered Dutch oven to a preheated oven at 325°F (163°C). Let the roast cook slowly for 3 hours until the beef is tender and the flavors meld beautifully.
- Finish with Peas and Cream: After 3 hours, remove the pot from the oven and stir in the thawed peas and heavy cream. Cover and return to the oven for an additional 30 minutes to allow the cream to thicken slightly and the peas to heat through, rounding out the dish’s rich texture.
Notes
- For best results, use a heavy Dutch oven or oven-safe pot to ensure even heat distribution.
- If jalapeno heat is not preferred, reduce the quantity or omit it completely.
- This dish pairs well with basmati rice or warm naan bread to soak up the creamy sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the oven.
- To make it a bit lighter, substitute heavy cream with half-and-half or coconut milk, noting this will alter the flavor slightly.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
