Indian Spiced Beef Roast
Elevate your dinner table with this mouthwatering Indian Spiced Beef Roast, a dish that combines succulent, tender beef with the bold, aromatic flavors of traditional Indian spices. Marinated in a rich blend of yogurt, ginger, garlic, and a medley of spices like turmeric, cumin, and garam masala, this roast infuses every bite with irresistible warmth and depth. Perfectly seared for a golden crust and slow-roasted to juicy perfection, it’s basted with flavorful pan juices for extra moisture. Garnished with fresh cilantro and served with naan, basmati rice, or roasted vegetables, this hearty, crowd-pleasing main is ideal for festive gatherings and family dinners. Bring the robust essence of Indian cuisine to your kitchen with this show-stopping beef roast recipe!
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Recipe Information
Ingredients
- 3 lbs Beef roast (boneless)
- 1 cup Plain yogurt
- 2 tbsp Lemon juice
- 5 large Garlic cloves (minced)
- 2 tbsp Ginger (grated)
- 1 tsp Turmeric powder
- 1 tbsp Ground cumin
- 1 tbsp Ground coriander
- 1 tsp Paprika
- 1 tsp Garam masala
- 0.5 tsp Red chili powder (optional for spice)
- 1.5 tsp Salt
- 1 tsp Black pepper (freshly ground)
- 3 tbsp Cooking oil
- 2 tbsp Fresh cilantro (chopped for garnish)
- 1 cup Water or beef stock
Instructions
In a large mixing bowl, combine yogurt, lemon juice, minced garlic, grated ginger, turmeric, cumin, coriander, paprika, garam masala, chili powder (if using), salt, and black pepper to create a marinade.
Pat the beef roast dry with paper towels and make shallow slits across the surface using a knife to allow the marinade to penetrate.
Rub the marinade generously all over the beef, ensuring it coats every part of the meat. Cover the bowl or transfer the beef to a resealable plastic bag and marinate in the refrigerator for at least 4 hours, preferably overnight.
Preheat your oven to 325°F (165°C).
Heat cooking oil in a large ovenproof skillet or dutch oven over medium-high heat. Sear the beef roast on all sides until it develops a golden brown crust, about 3-5 minutes per side.
Once seared, pour 1 cup of water or beef stock into the skillet to help deglaze the pan and create a moist cooking environment.
Cover the skillet tightly with foil or a lid and transfer to the preheated oven.
Roast in the oven for 2 hours, basting the beef with pan juices every 30 minutes to keep it moist and flavorful.
After 2 hours, check the roast for doneness. It should be tender and easily sliceable. If needed, cook for an additional 15-20 minutes.
Remove the beef from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute and keeps the meat tender.
Slice the beef into thick servings and garnish with fresh chopped cilantro. Serve warm with rice, naan bread, or your favorite side dishes.
Nutrition Facts
Calories |
4494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.0 g | 372% | |
| Saturated Fat | 104.8 g | 524% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1215 mg | 405% | |
| Sodium | 4622 mg | 201% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 19.0 g | ||
| Protein | 370.1 g | 740% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 791 mg | 61% | |
| Iron | 44.5 mg | 247% | |
| Potassium | 5491 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
