Easy Indian Butter Pot Roast Recipe

Okay, buckle up buttercups, because I’m about to share the only pot roast recipe you’ll ever need. Seriously. It’s my Easy Indian Butter Pot Roast Recipe — tender, fall-apart beef swimming in a creamy, spiced, ridiculously flavorful sauce. It’s not your grandma’s pot roast…unless your grandma is secretly a genius with a spice rack. Trust me, you WANT this in your life.

So, picture this: it’s a Tuesday, I’m working from home in my pajamas (don’t judge!), and my husband calls, asking what’s for dinner. “Uh… leftovers?” I say, with absolutely zero enthusiasm. Then I remembered THIS baby. I threw it all in the slow cooker before I even showered, and by dinnertime? The house smelled like a freaking Bollywood movie, in the best way possible. The kids devoured it, my husband RAVED, and I felt like a kitchen goddess. Seriously, this recipe is my secret weapon for turning a blah day into a “best mom ever” kind of day.

Why You’ll Love This Easy Indian Butter Pot Roast Recipe

• It’s ridiculously easy. Like, “dump everything in a pot” easy. Perfect for those days when you can barely string a sentence together.
• The flavors are insane. Think rich, buttery, slightly spicy, and totally addictive. Your tastebuds will thank you.
• It makes your house smell amazing. Seriously, skip the candles and just make this roast.
• Leftovers are even better the next day. Hello, amazing lunch! (If you even have leftovers…)
• It’s a guaranteed crowd-pleaser. Even the picky eaters in your family will be begging for seconds.

How to Make It

Okay, here’s the deal. First, you gotta sear your chuck roast. Don’t skip this! Get it nice and brown on all sides in a big pot or Dutch oven with some oil. Then, pull that baby out and set it aside. Now, in the same pot (because less dishes, duh!), melt a bunch of butter. Like, a generous amount. Add your onions and garlic and cook them until they’re soft and fragrant. This is where you start feeling like a real chef.

Next, stir in all your spices – garam masala, turmeric, cumin, coriander, ginger, chili powder… the whole shebang. Cook for like, a minute or so, until your kitchen smells like a spice market. Then, pour in your tomato paste and cook for another minute. This is crucial – it deepens the flavor. Don’t burn it, though!

Now, pour in your coconut milk and diced tomatoes. Stir it all together and bring it to a simmer. Okay, gently nestle that chuck roast back into the sauce. Make sure it’s mostly submerged. If not, add a little beef broth. Cover the pot and either stick it in a preheated oven at 325°F for like, 3-4 hours, or let it simmer on the stovetop on low heat. You want that meat to be fork-tender.

When it’s done, shred the beef with two forks right in the pot. Stir in some heavy cream (because why not?), and garnish with fresh cilantro. Boom! Dinner is served. Seriously, you just made magic.

Ingredient Notes

• Chuck Roast: Don’t be tempted to use something else! Chuck roast is the key to that fall-apart tenderness. Plus, it’s usually pretty cheap. Win-win!
• Butter: Real butter, people! No margarine nonsense. It’s called Butter Chicken Pot Roast for a reason.
• Garam Masala: This is the star of the show. You can find it at most grocery stores, or online. Don’t skip it!
• Coconut Milk: Full-fat is the way to go. It makes the sauce super creamy and rich. Lite coconut milk will work in a pinch, but it won’t be quite as decadent.
• Diced Tomatoes: I usually use canned, but fresh works too if you’re feeling fancy. Just make sure you chop them up small.

Recipe Steps:

1. Sear the chuck roast in a pot until browned on all sides.
2. Remove the roast and set aside.
3. Melt butter in the same pot and cook onions and garlic until softened.
4. Stir in garam masala, turmeric, cumin, coriander, ginger, and chili powder. Cook for about a minute.
5. Add tomato paste and cook for another minute.
6. Pour in coconut milk and diced tomatoes, and bring to a simmer.
7. Return the chuck roast to the pot, ensuring it’s mostly submerged. Add beef broth if needed.
8. Cover and cook in a 325°F oven for 3-4 hours or simmer on the stovetop until the meat is fork-tender.
9. Shred the beef directly in the pot.
10. Stir in heavy cream.
11. Garnish with fresh cilantro.

What to Serve It With

Okay, so I usually serve this with basmati rice because it soaks up all that delicious sauce. But naan bread is also amazing for dipping. Steamed veggies like broccoli or green beans are also a good shout. Or, you know, just eat it straight from the pot with a spoon. No judgment here.

Tips & Mistakes

• Don’t overcrowd the pot when you sear the beef. Do it in batches if you need to.
• Keep an eye on the sauce while it’s simmering. If it starts to get too thick, add a little more beef broth or water.
• Don’t be afraid to adjust the spices to your liking. If you like it spicier, add more chili powder. If you want it milder, use less.
• I once tried to use light cream instead of heavy cream. It was a disaster. The sauce was thin and watery. Learn from my mistakes!

Storage Tips

Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. It actually tastes even BETTER the next day, so don’t be afraid to make a big batch. You can also freeze it for up to 2-3 months. Just thaw it overnight in the fridge before reheating. And yes, I have totally eaten this cold straight from the fridge for breakfast. Don’t knock it ’til you try it!

Variations and Substitutions

• Spice Level: Want more heat? Add a pinch of cayenne pepper or a finely chopped chili. Less heat? Skip the chili powder altogether.
• Veggies: Feel free to throw in some chopped carrots, potatoes, or sweet potatoes along with the beef. They’ll cook right in the sauce and add some extra flavor.
• Sweetener: I’ve swapped brown sugar for honey when I was out. Works perfectly!
• Coconut Milk: If you’re not a fan of coconut milk, you could use heavy cream instead. But it won’t have that same richness or depth of flavor. Just sayin’.

Frequently Asked Questions

Easy Indian Butter Pot Roast Recipe

Easy Indian Butter Pot Roast Recipe

This Indian Butter Pot Roast is a flavorful twist on the classic pot roast, infused with rich spices and a buttery sauce.

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Prep Time: 20 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 20 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3.5 lb beef chuck roast preferably boneless
• ▢ 2 tbsp vegetable oil for searing
• ▢ 1 cup unsalted butter cut into pieces
• ▢ 1 large onion sliced
• ▢ 4 cloves garlic minced
• ▢ 1 tbsp ginger grated
• ▢ 1 tbsp garam masala
• ▢ 1 tsp ground cumin
• ▢ 1 tsp ground coriander
• ▢ 1 tsp turmeric powder
• ▢ 0.5 tsp cayenne pepper adjust to taste
• ▢ 1 cup beef broth
• ▢ 0.5 cup heavy cream
• ▢ 0.25 cup fresh cilantro chopped for garnish
• ▢ 1 tsp salt to taste
• ▢ 0.5 tsp black pepper freshly ground

Instructions

Preparation Steps

• Preheat oven to 300°F (150°C).
• Heat oil in a large oven-safe pot over medium-high heat. Sear the beef roast on all sides until browned.
• Remove the roast from the pot and set aside. In the same pot, add butter and melt. Add onions, garlic, and ginger; sauté until fragrant.
• Add garam masala, cumin, coriander, turmeric, and cayenne pepper. Stir well to combine spices.
• Return the roast to the pot. Add beef broth and heavy cream, ensuring the roast is partially submerged.
• Cover the pot with a lid and transfer to the preheated oven. Cook for approximately 4 hours, until the meat is tender.
• Remove from oven and let it rest for 10 minutes. Garnish with chopped cilantro before serving.

Notes

For a spicier dish, you may increase the amount of cayenne pepper. Serve with basmati rice or naan for a complete meal.