Pot Roast with Gravy Indian Style
Elevate your traditional pot roast with a vibrant twist in this "Pot Roast with Gravy Indian Style" recipe, where tender beef chuck roast is slow-simmered to perfection in an aromatic blend of Indian spices. Infused with the warmth of garam masala, Kashmiri red chili, and whole spices like cinnamon, cloves, and cardamom, this dish delivers bold, comforting flavors with every bite. A creamy yogurt-based gravy, rich with caramelized onions, tomatoes, and fragrant garlic-ginger paste, adds a luscious finish. Perfectly paired with basmati rice or naan, this hearty one-pot meal is ideal for dinner parties or cozy family meals. With its melt-in-your-mouth texture and complex spice profile, this Indian-style pot roast is a must-try for anyone looking to spice up their comfort food repertoire.
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Recipe Information
Ingredients
- 3 lbs Beef chuck roast
- 3 tbsp Ghee or vegetable oil
- 2 large Onions
- 6 large Garlic cloves
- 2 inches Ginger
- 2 large Tomatoes
- 2 tsp Ground coriander
- 2 tsp Ground cumin
- 1 tsp Ground turmeric
- 1 tsp Garam masala
- 1 tsp Kashmiri red chili powder
- 2 pieces Bay leaves
- 1 inch Cinnamon stick
- 4 pieces Cloves
- 3 pieces Green cardamom pods
- 4 cups Beef broth
- 1 cup Yogurt
- 2 tsp Salt
- 0.5 cup Fresh cilantro
- 1 cup Water
Instructions
Start by patting the beef chuck roast dry and seasoning it with 1 teaspoon of salt.
Heat 2 tablespoons of ghee or vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set it aside.
In the same pot, reduce the heat to medium and add the remaining tablespoon of ghee along with the bay leaves, cinnamon stick, cloves, and cardamom pods. Cook for 1 minute until fragrant.
Add the onions, thinly sliced, to the pot and sauté for 8-10 minutes until golden brown.
While the onions cook, use a mortar and pestle or food processor to grind the garlic and ginger into a paste.
Add the garlic-ginger paste to the pot and sauté for an additional 2 minutes.
Dice the tomatoes and add them to the pot along with ground coriander, cumin, turmeric, Kashmiri red chili powder, and 1 teaspoon of salt. Cook for 5-7 minutes until the tomatoes break down and form a thick paste.
Return the seared roast to the pot and spoon some of the tomato mixture over the beef.
Pour in 4 cups of beef broth, ensuring the roast is mostly submerged. Stir in the yogurt to add creaminess and a slight tang to the gravy.
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 3-4 hours, turning the roast every hour. Add 1 cup of water midway through cooking if the gravy reduces too much.
Once the meat is fork-tender, remove it from the pot and let it rest for 10 minutes before slicing.
Meanwhile, strain the gravy to remove the whole spices if desired, and adjust the seasoning with additional salt if necessary.
Serve the pot roast slices topped with the rich Indian-style gravy. Garnish with freshly chopped cilantro.
Nutrition Facts
Calories |
4363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 325.3 g | 417% | |
| Saturated Fat | 139.3 g | 697% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1143 mg | 381% | |
| Sodium | 9352 mg | 407% | |
| Total Carbohydrate | 94.0 g | 34% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 46.8 g | ||
| Protein | 280.2 g | 560% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 991 mg | 76% | |
| Iron | 48.4 mg | 269% | |
| Potassium | 6717 mg | 143% | |
*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.
