Indian Butter Pot Roast (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1.8 kg beef chuck roast
02 -
3 tablespoons vegetable oil
03 -
2 teaspoons kosher salt, divided
04 -
0.5 teaspoon coarse ground black pepper
05 -
1 tablespoon unsalted butter
06 -
2 garlic cloves, minced
07 -
1 jalapeno pepper, finely chopped
08 -
2 teaspoons ground cumin
09 -
2 teaspoons paprika
10 -
225 grams tomato sauce
11 -
480 ml beef broth
12 -
4 carrots, peeled and cut into 5 cm chunks
13 -
425 grams chickpeas, drained and rinsed
14 -
90 grams peas, thawed if frozen
15 -
240 ml heavy cream
# Instructions:
01 -
Season beef chuck roast evenly with 1 teaspoon salt and the black pepper. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the beef until well-browned on both sides, approximately 6–8 minutes per side, then transfer to a plate.
02 -
Add butter to the Dutch oven. Once melted, add minced garlic, chopped jalapeno, ground cumin, paprika, and the remaining 1 teaspoon salt. Cook, stirring constantly, until fragrant, about 30 seconds.
03 -
Pour in the beef broth and tomato sauce. Stir well to deglaze the pot and combine all flavorings.
04 -
Return seared beef to the pot. Add carrot pieces and chickpeas, ensuring ingredients are submerged in liquid. Cover with the lid and transfer Dutch oven to a preheated oven at 165°C. Cook for 3 hours.
05 -
Stir in peas and heavy cream. Return to the oven and cook uncovered for an additional 30 minutes for flavors to meld and sauce to thicken.
# Notes:
01 -
For the most tender results, allow the beef to rest in the sauce for 10 minutes before shredding or slicing.
02 -
Adjust spice level by increasing or omitting the jalapeno according to preference.