"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." — Sweet Pickles Mom
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1 (4 pound)
boneless beef chuck roast
1 (1 inch) piece
dried red chilies, broken
whole black peppercorns, coarsely crushed
1 (1 inch) piece
salt to taste
ground black pepper
chopped fresh cilantro
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.
This is delicious! I made mine spicier with more chili powder and added more dry cilantro when serving though.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Indian Pot Roast
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 166
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