Indian Pot Roast Recipe - Allrecipes.com
Indian Pot Roast Recipe
  • READY IN 6 hr

Indian Pot Roast

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    30 mins
  • COOK

    5 hrs 30 mins
  • READY IN

    6 hrs

Directions

  1. 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.
  2. Remove roast and let cool enough to handle; cut into thick slices. Strain liquid from slow cooker, discarding spices, and reserving liquid.
  3. Preheat oven to 350 degrees F (175 degrees C).
  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.
  5. Bake in preheated oven, basting occasionally with sauce, until browned, 10 to 15 minutes. Serve garnished with chopped cilantro.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • Try serving this roast with an Indian vegetable or salad side dish.
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Reviews More Reviews

Nov 28, 2012

This roast is BY FAR the most flavorful roast I've ever made and the sauce that comes from the broth is amazing. I also reserved about 1 cup of the broth, added 1 Tbsp of brown sugar to it and cooked carrots in it. Best carrots I've ever had. Husband and 2 year old daughter also loved every bit of it. This goes very well with sweet potatoes sprinkled (heavily) with paprika, chili powder, and salt and sauted in coconut oil. If I could give the whole thing more stars I would. Thanks for sharing.

 
Oct 07, 2012

This is delicious! I made mine spicier with more chili powder and added more dry cilantro when serving though.

 
Jan 27, 2013

Deliciousness! Even got a compliment of, "This is the best spiciest dish you've ever made" from my husband who usually orders 4 stars. Only difference I made was using 3 dried chipotle chile peppers in place of the red chilies as that is what I had on hand. Definitely needs to be served with rice.

 
May 17, 2014

Great dish! Made this for Indian friends and they raved at how delicious and fragrant it was. Thank you for posting1

 
Apr 20, 2013

The spices were right on. Love the taste of this. Next time, I might shred the meat instead though as we ate this with chappati and the slices were difficult to deal with.

 
Oct 20, 2012

I liked it shredded and served over potatoes. I am not a huge fan of these spices on meat, but the rest of my family enjoyed it.

 
Dec 01, 2014

we loved this! just the right kick. made per the recipe, although i did not have any fresh cilantro. thanks for a great meal tonight Sweet Pickles Mom!

 
May 25, 2014

Really tasty but I substituted the ketchup for more puree and doubled the chilies for a spicier meal. Thanks for sharing!

 

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Nutrition

  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 7.6 g
  • 2%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 18.4 g
  • 28%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 18.7 g
  • 37%
  • Sodium
  • 204 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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