Indian Butter Pot Roast

This Indian Butter Pot Roast is pure cozy comfort with a creamy curry tomato sauce that’s rich yet balanced by bright veggies and chickpeas. You get tender beef packed with flavor thanks to slow roasting in one pot. The best part is how everything comes together with minimal chopping and almost no babysitting. Every bite reminds me of winter weekends at home when the kitchen smelled like spices and warmth for hours.

I first tried a version of this for a chilly family dinner and everyone scraped their bowls clean It instantly became a tradition whenever I want a hands-off meal that feels extra special

Ingredients

• Beef chuck roast: brings rich flavor and the perfect texture for slow cooking Look for one with good marbling and trim away extra fat for best results
• Vegetable oil: helps the beef sear for deeper taste Choose a neutral high-heat oil if you can
• Kosher salt and black pepper: pulls out the flavors of the beef and sauce Season the meat generously on all sides
• Butter: adds a silky richness to the sauce Use a real butter not margarine for that authentic flavor
• Fresh garlic and jalapeno: bring warmth and a little kick Remove the jalapeno seeds to tame the heat if you want mellow spice
• Ground cumin and paprika: create classic Indian curry notes Try smoked paprika if you want an extra layer of flavor
• Tomato sauce: is the base of the curry Grabbing a no-sugar-added variety will help balance flavors
• Beef broth: builds up that heartiness in the sauce Look for low sodium if you want more control over the seasoning
• Carrots: add sweetness and substance Go for ones that feel heavy for their size
• Canned chickpeas: make this feel hearty and filling Give them a good rinse for best results
• Frozen peas: add color and a pop of freshness Add right at the end to keep their green color
• Heavy cream: swirls in for the classic butter curry finish real dairy is best for silky results

Step-by-Step Instructions

Prepare the Beef:

Pat the beef dry and rub it all over with kosher salt and black pepper Press the seasonings into the surface so you build big flavor while searing

Sear the Meat:

Heat the vegetable oil in a large Dutch oven over medium high heat Once hot add the beef and leave it untouched for 6 to 8 minutes until it develops a deep brown crust Flip and repeat on the other side Searing locks in juices and sets a rich flavor base

Set Beef Aside:

Lift the beef out to a platter Set aside Save any juices left behind for extra flavor

Build the Fragrant Base:

Lower the heat to medium Add the butter and let it melt fully Scatter in the minced garlic jalapeno cumin and paprika Stir for about half a minute until everything is fragrant but not browned This step unlocks all the aromas

Make the Sauce:

Pour in tomato sauce and beef broth Use a sturdy spoon to scrape any brown bits off the bottom These bits are packed with flavor Stir well until your sauce is evenly mixed

Add Veggies and Beef:

Return the beef to the pot then nestle in the carrots and drained chickpeas Put the lid on tightly to trap all the steam and moisture

Slow Roast:

Slide the whole pot into a preheated 325 degree oven Let it cook undisturbed for three hours The beef becomes fork tender and the sauce melds together beautifully

Finish with Peas and Cream:

Take the pot out and stir in the peas and heavy cream Mix well to combine and return to the oven uncovered for another thirty minutes This step thickens the sauce and brings a creamy finish

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I love how the heavy cream transforms this dish turning a simple stew into something so smooth and luxurious My whole family gathers around waiting for the buttery steam to hit when I lift the lid every time

Storage Tips

This pot roast keeps well in the fridge for up to four days Store it in an airtight container for the best flavor The flavors deepen by day two making leftovers even more delicious If you want to freeze it let it cool fully first then ladle into freezer bags pressing out the air before sealing Thaw overnight and reheat gently on the stove with a splash of broth

Easy Ingredient Swaps

You can trade out beef for boneless skinless chicken thighs just drop the bake time down to about one and a half hours No chickpeas on hand White beans or even cubed sweet potatoes work well too For cream try coconut milk if you want a dairy free option it creates a lovely subtle sweetness

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Serving Suggestions

This roast shines with fluffy steamed basmati rice to soak up every drop of the sauce Naan flatbread is another classic for scooping up bites of soft beef and veggies If you want to round it out add a basic cucumber raita and a crisp green salad

Cultural Touch

While it is an American pot roast at its heart the spices and butter sauce are inspired by classic Indian butter chicken A slow braise like this is popular in many global kitchens but the blend of spices and vegetables is what brings that warmth and Southern Asian comfort to the table

Frequently Asked Questions

→ Can I substitute a different cut of beef for chuck roast?

Yes, brisket or bottom round work well, but chuck roast offers the best tenderness when braised long and slow.

→ How spicy is the dish?

The jalapeño adds mild heat. For more spice, keep the seeds or add extra; for less, use half or omit it.

→ Can I make this ahead of time?

Absolutely. Flavors deepen when refrigerated overnight, making it even tastier the next day.

→ Is there a vegetarian alternative?

Swap the beef with mushrooms or jackfruit and use vegetable broth for a hearty, meatless version.

→ What sides go well with this dish?

Serve with steamed rice, naan, or warm crusty bread to soak up the luscious curry sauce.

→ Can I use canned peas instead of frozen?

Yes, canned peas can be used. Drain and add at the end to maintain their color and texture.