Indian Pot Roast

Indian Pot Roast

Made  times
Sweet Pickles Mom 7

"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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6 h servings 271 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 172 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • Try serving this roast with an Indian vegetable or salad side dish.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.



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 c...

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 pep...

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!

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

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.

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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