How To Make Indian Butter Pot Roast
This butter pot roast recipe is inspired by Indian cuisine. The roast beef is coated with garlic, Jalapeno peppers, and spices to achieve a balanced taste.
Serves:
Ingredients
- 4lbsbeef chuck roast
- 1tspkosher salt
- ½tspcoarse ground black pepper
- 3tbspvegetable oil
- 1tbspbutter
- 2clovesgarlic,minced
- 1jalapeno pepper,finely chopped
- 2tspground cumin
- 2tsppaprika
- 1tspkosher salt
- 8oztomato sauce
- 2cupsbeef broth
- 4carrots,peeled and cut into 2″ chunks
- 15ozcanned chickpeas,drained and rinsed
- ¾cuppeas,thawed
- 1cupheavy cream
Instructions
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Season beef with salt and pepper, then add to a large dutch oven with oil on medium-high heat.
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Cook on both sides until seared well, 6-8 minutes on each side.
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Remove the beef from the pot.
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Add in the butter, garlic, jalapeño, and remaining spices and cook until fragrant, about 30 seconds.
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Pour in the beef broth and tomato sauce and stir until combined.
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Add the carrots, chickpea, and beef to the pot, cover the pot with a lid. Place in a 325 degrees F oven and cook for 3 hours.
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Mix in the peas and the heavy cream and cook an additional 30 minutes.
Nutrition
- Calories: 443.11kcal
- Fat: 25.04g
- Saturated Fat: 10.49g
- Trans Fat: 0.53g
- Monounsaturated Fat: 10.96g
- Polyunsaturated Fat: 2.65g
- Carbohydrates: 13.01g
- Fiber: 3.73g
- Sugar: 3.63g
- Protein: 43.24g
- Cholesterol: 151.78mg
- Sodium: 842.59mg
- Calcium: 77.20mg
- Potassium: 1096.87mg
- Iron: 6.34mg
- Vitamin A: 338.65µg
- Vitamin C: 9.45mg
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