Description

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.

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)

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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.

Notes

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.

Prep Time: 15 minutes
Cook Time: 3-4 hours
Category: Main Dish
Method: Roast
Cuisine: Indian-American Fusion

Nutrition

Serving Size: 1 serving
Calories: Varies depending on ingredients used
Sugar: Varies
Sodium: Varies
Fat: Varies depending on butter and cream
Saturated Fat: Varies
Unsaturated Fat: Varies
Trans Fat: 0g
Carbohydrates: Varies
Fiber: Varies
Protein: Varies
Cholesterol: Varies