Indian Pot Roast Recipe

Name: Indian Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 pound) boneless beef chuck roast; 3 cloves garlic, crushed; 1 (1 inch) piece ginger, crushed; 3 dried red chilies, broken; 3 whole black peppercorns, coarsely crushed; 3 whole cloves; 1 (1 inch) piece cinnamon stick; 1/2 teaspoon cumin seeds; 1/2 teaspoon ground coriander; salt to taste; 3 cups water; 1 tablespoon vegetable oil; 2 onions, sliced; 1/2 teaspoon chili powder; 2 large tomatoes, chopped; 1/2 cup ketchup; 2 tablespoons tomato puree; 1 teaspoon ground black pepper; 2 tablespoons chopped fresh cilantro

Servings: persons

1 (4 pound) boneless beef chuck roast
3 cloves garlic, crushed
1 (1 inch) piece ginger, crushed
3 dried red chilies, broken
3 whole black peppercorns, coarsely crushed
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon cumin seeds
1/2 teaspoon ground coriander
salt to taste
3 cups water
1 tablespoon vegetable oil
2 onions, sliced
1/2 teaspoon chili powder
2 large tomatoes, chopped
1/2 cup ketchup
2 tablespoons tomato puree
1 teaspoon ground black pepper
2 tablespoons chopped fresh cilantro

1
Place chuck roast, garlic, ginger, chilies, peppercorns, cloves, cinnamon stick, cumin, coriander, salt, and water in a slow cooker. Cook on High until roast is tender, 4 to 6 hours.
2
Remove roast and let cool enough to handle; cut into thick slices. Strain liquid from slow cooker, discarding spices, and reserving liquid.
3
Preheat oven to 350 degrees F (175 degrees C).
4
Heat oil in a large oven-proof skillet over medium heat; cook and stir onion until brown and tender, 5 to 7 minutes. Sprinkle chili powder over onions and cook until fragrant, about 30 seconds. Stir in tomatoes, ketchup, tomato puree, black pepper, and reserved liquid from slow cooker; cook until reduced to 3 cups, about 10 minutes. Place sliced meat into skillet and simmer until sauce thickens, 5 to 10 minutes.
5
Bake in preheated oven, basting occasionally with sauce, until browned, 10 to 15 minutes. Serve garnished with chopped cilantro.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 (4 pound) boneless beef chuck roast, 3 cloves garlic, crushed, 1 (1 inch) piece ginger, crushed, 3 dried red chilies, broken, and more.

Yes, Indian Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Pot Roast

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