Indian Pot Roast

An extremely flavorful roast with very aromatic gravy. You can add cubed potatoes and peas as you are finishing the roast in the oven to create an extremely flavorful accompaniment for the meat.

• Preparation Time: 30 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 30 mins
• Calories: 271 Calories

Ingredients

• 1 tablespoon vegetable oil
• salt to taste
• 3 cups water
• 1 teaspoon ground black pepper
• 3 whole cloves
• 2 large tomatoes, chopped
• 2 tablespoons chopped fresh cilantro
• ½ cup ketchup
• ½ teaspoon chili powder
• ½ teaspoon cumin seeds
• 3 cloves garlic, crushed
• 1 (1 inch) piece cinnamon stick
• 2 onions, sliced
• ½ teaspoon ground coriander
• 2 tablespoons tomato puree
• 1 (4 pound) boneless beef chuck roast
• 1 (1 inch) piece ginger, crushed
• 3 dried red chilies, broken
• 3 whole black peppercorns, coarsely crushed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

Remove roast and let cool enough to handle; cut into thick slices. Strain liquid from slow cooker, discarding spices, and reserving liquid.

Step 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.

Step 5

Bake in preheated oven, basting occasionally with sauce, until browned, 10 to 15 minutes. Serve garnished with chopped cilantro.