Description
Indian Butter Pot Roast is a cozy, one-pot dinner made with tender beef, carrots, chickpeas, and peas simmered in a rich, creamy tomato curry sauce. Comfort food with a warm, flavorful twist.
Ingredients
4 pounds beef chuck roast
3 tablespoons vegetable oil
2 teaspoons kosher salt, divided
1/2 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
3/4 cup peas, thawed if frozen
1 cup heavy cream
Instructions
Preheat oven to 325°F. Season the beef with half the salt and all the black pepper.
Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the beef on both sides until well browned, about 6–8 minutes per side. Remove and set aside.
Add butter to the pot, then stir in garlic, jalapeño, cumin, paprika, and remaining salt. Cook until fragrant, about 30 seconds.
Pour in beef broth and tomato sauce, stirring to combine and scrape up browned bits.
Add carrots and chickpeas, then return the beef to the pot. Cover with a lid and place in the oven.
Cook for 3 hours, until the beef is very tender.
Stir in peas and heavy cream. Return to the oven uncovered and cook for 30 minutes more.
Serve hot, spooning the sauce over the beef and vegetables.
Notes
For milder heat, remove jalapeño seeds or use half.
This dish tastes even better the next day.
Serve with rice, naan, or mashed potatoes to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Oven-Braised
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 555 kcal
- Sugar: 5 g
- Sodium: 935 mg
- Fat: 36 g
- Saturated Fat: 16 g
- Unsaturated Fat: 19 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 41 g
- Cholesterol: 155 mg