This Indian Butter Pot Roast is a comforting and flavorful twist on a classic pot roast, infused with a rich, creamy curry tomato sauce. Tender beef, roasted carrots, chickpeas, and peas are simmered together in a buttery sauce with a hint of spice. It’s a one-pot wonder that’s perfect for family dinners or special occasions. Ready in just over three hours, this dish is sure to impress your taste buds with its depth of flavor and satisfying ingredients.
Why You’ll Love This Recipe
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Rich and flavorful: The combination of spices like cumin and paprika, along with butter and cream, creates a creamy, aromatic sauce.
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Tender beef: The slow-cooking method ensures that the beef chuck roast is meltingly tender and full of flavor.
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One-pot meal: Everything is cooked in one Dutch oven, making cleanup a breeze.
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Hearty and satisfying: With beef, carrots, chickpeas, and peas, this dish is both filling and balanced, with plenty of protein and veggies.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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4 pounds beef chuck roast
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3 tablespoons vegetable oil
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2 teaspoons kosher salt, divided
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½ teaspoon coarse ground black pepper
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1 tablespoon butter
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2 cloves garlic, minced
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1 jalapeño pepper, finely chopped
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2 teaspoons ground cumin
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2 teaspoons paprika
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8 ounces tomato sauce
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2 cups beef broth
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4 carrots, peeled and cut into 2-inch chunks
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15 ounces chickpeas, drained and rinsed
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¾ cup peas, thawed if frozen
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1 cup heavy cream
directions
1. Prepare the Beef
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Season the beef chuck roast with 1 teaspoon of salt and black pepper on both sides.
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Heat vegetable oil in a large Dutch oven over medium-high heat. Once hot, add the beef to the pot and sear on both sides until deeply browned, about 6-8 minutes per side.
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Remove the beef from the pot and set it aside.
2. Prepare the Sauce
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In the same pot, add butter, minced garlic, chopped jalapeño, cumin, and paprika. Cook for about 30 seconds, or until fragrant.
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Pour in the beef broth and tomato sauce. Stir until combined and bring to a simmer.
3. Cook the Roast
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Add the carrots and chickpeas to the pot, then return the beef to the pot as well.
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Cover the pot with a lid, transfer it to a 325°F (163°C) oven, and cook for 3 hours, or until the beef is tender.
4. Add the Cream and Peas
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After 3 hours, remove the pot from the oven. Stir in the peas and heavy cream.
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Cover the pot again and return it to the oven to cook for an additional 30 minutes.
5. Serve
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Once everything is cooked, remove the pot from the oven. Shred the beef in the pot or serve the roast whole, depending on your preference. Serve hot with crusty bread or over rice to soak up the creamy sauce.
Servings and timing
Servings: 10
Prep time: 15 minutes
Cook time: 3 hours 30 minutes
Total time: 3 hours 45 minutes
Variations
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Spicy kick: If you love extra heat, add more jalapeños or a pinch of cayenne pepper to the sauce.
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Vegetables: You can add additional vegetables like parsnips, potatoes, or bell peppers for variety.
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Dairy-free: For a dairy-free version, substitute the heavy cream with coconut milk or cashew cream.
storage/reheating
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Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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Freezing: This dish freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months.
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Reheating: Reheat on the stove over low heat, adding a splash of broth if necessary to reach the desired consistency.
FAQs
Can I use a different cut of beef?
Yes, you can use a different cut like brisket or round roast, though chuck roast is ideal for its tenderness and flavor when slow-cooked.
Can I make this ahead of time?
Yes, you can make this dish ahead of time and reheat it. The flavors will continue to develop, making it even tastier the next day.
Can I make this in a slow cooker?
Yes! You can cook this recipe in a slow cooker. After searing the beef and preparing the sauce, transfer everything to a slow cooker and cook on low for 6-7 hours or until the beef is tender.
Conclusion
This Indian Butter Pot Roast is a unique and delicious twist on a classic pot roast. The creamy, buttery curry tomato sauce adds a rich depth of flavor, while the slow-cooked beef and vegetables provide hearty and satisfying ingredients. Whether you’re making it for a family dinner or a special occasion, this one-pot dish is sure to become a favorite!
Print
Indian Butter Pot Roast
- Total Time: 3 hours 45 minutes
- Yield: 10 servings
Description
This Indian Butter Pot Roast is a comforting and flavorful twist on a classic pot roast, infused with a rich, creamy curry tomato sauce. Tender beef, roasted carrots, chickpeas, and peas are simmered together in a buttery sauce with a hint of spice. It’s a one-pot wonder that’s perfect for family dinners or special occasions. Ready in just over three hours, this dish is sure to impress your taste buds with its depth of flavor and satisfying ingredients.
Ingredients
For the Roast:
4 pounds beef chuck roast
3 tablespoons vegetable oil
2 teaspoons kosher salt, divided
½ teaspoon coarse ground black pepper
1 tablespoon butter
2 cloves garlic, minced
1 jalapeño pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
8 ounces tomato sauce
2 cups beef broth
4 carrots, peeled and cut into 2-inch chunks
15 ounces chickpeas, drained and rinsed
¾ cup peas, thawed if frozen
1 cup heavy cream
Instructions
1. Prepare the Beef:
Season the beef chuck roast with 1 teaspoon of salt and black pepper on both sides.
Heat vegetable oil in a large Dutch oven over medium-high heat. Once hot, add the beef to the pot and sear on both sides until deeply browned, about 6-8 minutes per side.
Remove the beef from the pot and set it aside.
2. Prepare the Sauce:
In the same pot, add butter, minced garlic, chopped jalapeño, cumin, and paprika. Cook for about 30 seconds, or until fragrant.
Pour in the beef broth and tomato sauce. Stir until combined and bring to a simmer.
3. Cook the Roast:
Add the carrots and chickpeas to the pot, then return the beef to the pot as well.
Cover the pot with a lid, transfer it to a 325°F (163°C) oven, and cook for 3 hours, or until the beef is tender.
4. Add the Cream and Peas:
After 3 hours, remove the pot from the oven. Stir in the peas and heavy cream.
Cover the pot again and return it to the oven to cook for an additional 30 minutes.
5. Serve:
Once everything is cooked, remove the pot from the oven. Shred the beef in the pot or serve the roast whole, depending on your preference.
Serve hot with crusty bread or over rice to soak up the creamy sauce.
Notes
- Spicy Kick: If you love extra heat, add more jalapeños or a pinch of cayenne pepper to the sauce.
- Vegetables: You can add additional vegetables like parsnips, potatoes, or bell peppers for variety.
- Dairy-Free Option: For a dairy-free version, substitute the heavy cream with coconut milk or cashew cream.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Cuisine: Indian
