Name: Indian Butter Pot Roast
Prep time: 15 min
Cook time: PT-487878H23M25S
Total time: 4 h
Cuisine: Indian-American Fusion
Ingredients: 3-4 lb boneless beef chuck roast (or brisket); 2 tablespoons olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1-inch piece fresh ginger, grated; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 teaspoon ground turmeric; 1 teaspoon garam masala; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 2 tablespoons tomato paste; 1 can (14 oz) diced tomatoes; 1 1/2 cups beef broth; 1/2 cup full-fat coconut milk or heavy cream; Salt and pepper to taste; 1/2 cup unsalted butter; 1/2 cup heavy cream or coconut cream; 1 tablespoon garam masala; 1 teaspoon ground cumin; 1 teaspoon chili powder (optional, for heat); 1/2 teaspoon ground turmeric; 1 tablespoon lemon juice; Fresh cilantro, chopped (for garnish)

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Indian Butter Pot Roast

Indian Butter Pot Roast is a flavorful and aromatic twist on the classic pot roast. Infused with rich spices like garam masala, turmeric, and cumin, this roast is cooked low and slow to tender perfection. The addition of a creamy butter sauce inspired by Indian butter chicken makes this dish indulgent and comforting. Perfect for a hearty dinner, it combines the best of Indian cuisine with the classic flavors of a pot roast.

Why You’ll Love This Recipe
This dish offers the perfect balance of tender, juicy meat and rich, spiced sauce. The Indian-inspired butter sauce adds complexity and depth, while the slow-cooked roast becomes incredibly tender. It’s a one-pot meal that’s sure to impress your family and friends, and the flavors just get better as it sits. Serve it with rice, naan, or roasted vegetables for a complete and satisfying meal.

Ingredients

For the Pot Roast:

3-4 lb boneless beef chuck roast (or brisket)
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1-inch piece fresh ginger, grated
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 tablespoons tomato paste
1 can (14 oz) diced tomatoes
1 1/2 cups beef broth
1/2 cup full-fat coconut milk or heavy cream
Salt and pepper to taste

For the Butter Sauce:

1/2 cup unsalted butter
1/2 cup heavy cream or coconut cream
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon chili powder (optional, for heat)
1/2 teaspoon ground turmeric
1 tablespoon lemon juice
Fresh cilantro, chopped (for garnish)

Directions

Prepare the Pot Roast:

Preheat the oven to 325°F (165°C).
Heat the olive oil in a large Dutch oven over medium-high heat. Season the roast with salt and pepper, then brown it on all sides (about 4-5 minutes per side). Remove the roast from the pot and set aside.
In the same pot, add the diced onion, garlic, and grated ginger. Sauté for about 2-3 minutes until softened and fragrant.
Add the cumin, coriander, turmeric, garam masala, cinnamon, and cloves, and cook for another minute to toast the spices.
Stir in the tomato paste, diced tomatoes, and beef broth. Scrape up any browned bits from the bottom of the pot.
Return the browned roast to the pot, making sure it’s covered with the liquid. Bring to a simmer, then cover and transfer to the preheated oven.
Roast for about 3-4 hours, or until the roast is fork-tender and easily pulls apart. Halfway through cooking, check the roast and add more beef broth if needed to keep the roast submerged in liquid.

Make the Butter Sauce:

In a small saucepan, melt the butter over medium heat.
Add the heavy cream (or coconut cream), garam masala, cumin, chili powder (if using), turmeric, and lemon juice. Stir well to combine and simmer for 5 minutes, allowing the sauce to thicken slightly.
Taste and adjust seasoning with salt, pepper, or more lemon juice if needed.

Finish the Dish:

Once the roast is done, remove it from the oven and let it rest for about 10 minutes.
Shred the roast using two forks or slice it, depending on your preference.
Pour the butter sauce over the shredded or sliced meat, making sure it’s well-coated.
Garnish with fresh chopped cilantro before serving.

Servings and Timing
This recipe serves 6-8 people. Prep time is 15 minutes, cooking time is 3-4 hours, and finishing time for the butter sauce is 10 minutes, so total time is about 4 hours.

Indian Butter Pot Roast

Variations
I like to:

Add vegetables like carrots, potatoes, or bell peppers to the pot roast for a complete meal.
Serve with basmati rice or naan to soak up the delicious sauce.
Make it spicier by adding chopped green chilies to the butter sauce or in the spice mix.
Use lamb or chicken as an alternative to beef for a different flavor profile.
Add a touch of honey or brown sugar to the butter sauce for extra sweetness and balance.

Storage/Reheating
Store leftover pot roast in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stove over low heat or in the microwave. The flavors actually improve the next day, making it a great make-ahead meal!

FAQs

Can I make this in a slow cooker?
Yes! Brown the roast in a skillet first, then transfer it to the slow cooker. Add the onions, garlic, and spices, followed by the tomatoes and broth. Cook on low for 6-8 hours or high for 4-5 hours until the roast is tender.

Can I use a different cut of beef?
While a chuck roast is ideal for slow cooking due to its tenderness and marbling, you can also use brisket or round roast. Just adjust the cooking time as needed.

Can I make this dairy-free?
Yes, substitute the butter with ghee or coconut oil, and use coconut cream instead of heavy cream to keep the dish dairy-free.

Conclusion
Indian Butter Pot Roast is a rich and flavorful dish that combines the heartiness of a pot roast with the complex spices of Indian cuisine. The tender roast, bathed in a creamy, spiced butter sauce, makes for an unforgettable meal. This one-pot wonder is perfect for family dinners or special occasions, and it’s sure to become a favorite on your dinner table!

Indian Butter Pot Roast

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Author: Sophia
Total Time: 4 hours
Yield: 6-8 servings

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Description

Instructions

Prepare the Pot Roast: Preheat the oven to 325°F (165°C). Heat the olive oil in a large Dutch oven over medium-high heat. Season the roast with salt and pepper, then brown it on all sides (about 4-5 minutes per side). Remove the roast from the pot and set aside. In the same pot, add the diced onion, garlic, and grated ginger. Sauté for about 2-3 minutes until softened and fragrant. Add the cumin, coriander, turmeric, garam masala, cinnamon, and cloves, and cook for another minute to toast the spices. Stir in the tomato paste, diced tomatoes, and beef broth. Scrape up any browned bits from the bottom of the pot. Return the browned roast to the pot, making sure it’s covered with the liquid. Bring to a simmer, then cover and transfer to the preheated oven. Roast for about 3-4 hours, or until the roast is fork-tender and easily pulls apart. Halfway through cooking, check the roast and add more beef broth if needed to keep the roast submerged in liquid.
Make the Butter Sauce: In a small saucepan, melt the butter over medium heat. Add the heavy cream (or coconut cream), garam masala, cumin, chili powder (if using), turmeric, and lemon juice. Stir well to combine and simmer for 5 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning with salt, pepper, or more lemon juice if needed.
Finish the Dish: Once the roast is done, remove it from the oven and let it rest for about 10 minutes. Shred the roast using two forks or slice it, depending on your preference. Pour the butter sauce over the shredded or sliced meat, making sure it’s well-coated. Garnish with fresh chopped cilantro before serving.