Indian Butter Pot Roast
A delightful fusion of traditional Indian spices and tender pot roast, this Indian Butter Pot Roast is a comforting dish that warms the soul and brings family together.
Ingredients
Main Ingredients
- 3-4 pounds beef roast (preferably chuck or brisket) Choose a well-marbled cut for tenderness.
- 1 cup unsalted butter For melting and sautéing.
- 1 large onion, chopped Adds sweetness and flavor.
- 4 cloves garlic, minced Essential for aromatics.
- 1 tablespoon ginger, minced Adds warmth and spice.
- 2 teaspoons garam masala Provides the signature Indian spice flavor.
- 1 teaspoon turmeric For color and health benefits.
- 1 teaspoon cumin Enhances flavor depth.
- 1 teaspoon coriander Adds a citrusy and nutty flavor.
- 1 can (14 oz) crushed tomatoes Helps create the sauce.
- 1 cup beef broth To enhance the sauce's flavor.
- Salt and pepper to taste For seasoning the meat.
- Fresh cilantro for garnish Adds freshness and color.
Instructions
Preparation
- Preheat your oven to 300°F (150°C) to ensure the meat cooks evenly.
- In a large Dutch oven, melt the unsalted butter over medium heat.
- Add the chopped onion, minced garlic, and ginger into the pot. Sauté until softened, about 5-7 minutes.
- Stir in the spices: garam masala, turmeric, cumin, and coriander. Cook for 1-2 minutes to release their aromas.
- Pour in the crushed tomatoes and beef broth, mixing well to create a flavorful sauce.
- Season the beef roast generously with salt and pepper.
- Place the seasoned beef roast into the pot, making sure it's submerged in the sauce. Cover the Dutch oven tightly with its lid.
- Transfer the pot to the preheated oven and allow the roast to cook for 3 to 4 hours.
- Once done, remove the pot from the oven and let the roast rest for 10-15 minutes. Slice and serve hot, garnishing with fresh cilantro.
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Notes
Serve with basmati rice or naan to soak up the sauce. Consider pairing with buttermilk or lassi for a refreshing drink.