Description
This Indian Butter Pot Roast is a rich and comforting one-pot meal featuring tender beef chuck roast slow-cooked with aromatic spices, tomato sauce, and creamy elements. Enhanced with chickpeas, carrots, and peas, this dish brings together classic Indian-inspired flavors with a hearty, melt-in-your-mouth texture perfect for a cozy dinner.
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
Aromatics and Spices
- 2 cloves garlic, minced
- 1 jalapeno pepper, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons paprika
Liquids
- 8 ounces tomato sauce
- 2 cups beef broth
- 1 cup heavy cream
Vegetables and Legumes
- 4 carrots, peeled and cut into 2 inch chunks
- 15 ounces chickpeas, drained and rinsed
- 3/4 cup peas, thawed if frozen
Instructions
- Season the beef: Generously season the 4-pound beef chuck roast with 1 teaspoon of kosher salt and 1/2 teaspoon coarse ground black pepper on all sides to enhance flavor.
- Sear the beef: Heat 3 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Add the beef roast and sear for 6-8 minutes on each side until it develops a deep brown crust, then remove the beef from the pot and set aside.
- Sauté aromatics: Add 1 tablespoon butter to the Dutch oven. Stir in minced garlic, finely chopped jalapeno pepper, 2 teaspoons ground cumin, and 2 teaspoons paprika. Cook for about 30 seconds until fragrant, taking care not to burn the spices.
- Add liquids and combine: Pour in 2 cups beef broth and 8 ounces tomato sauce into the pot, stirring well to combine all flavors.
- Assemble and braise: Add the peeled and chunked carrots, chickpeas, and the seared beef back into the pot. Cover with the lid, then transfer the Dutch oven to a preheated 325°F oven and cook for 3 hours until the beef is tender and flavorful.
- Finish the dish: Remove the pot from the oven, stir in 3/4 cup thawed peas and 1 cup heavy cream. Return the pot to the oven and cook uncovered for an additional 30 minutes to meld the flavors and heat through the peas and cream.
Notes
- Be sure to sear the beef well to develop rich flavor through the Maillard reaction.
- Use a heavy Dutch oven to maintain even heat during oven braising.
- Adjust the heat of the dish by adding more or fewer jalapenos depending on your spice preference.
- This dish pairs wonderfully with basmati rice or warm naan bread.
- Leftovers refrigerate well and reheat gently on the stovetop or in the oven.
- Prep Time: 15 minutes
- Cook Time: 3 hours 38 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
