INDIAN POT ROAST

Indian Pot Roast image

An extremely flavorful roast with very aromatic gravy. You can add cubed potatoes and peas as you are browning the roast in the oven to create an extremely flavorful accompaniment for the meat.

Provided by Sweet Pickles Mom

Categories World Cuisine Recipes Asian Indian

Time 6h

Yield 12

Number Of Ingredients 19

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Ingredients

1 (4 pound) boneless beef chuck roast
3 cloves garlic, crushed
1 (1 inch) piece ginger, crushed
3 dried red chilies, broken
3 whole black peppercorns, coarsely crushed
3 whole cloves
1 (1 inch) piece cinnamon stick
½ teaspoon cumin seeds
½ teaspoon ground coriander
salt to taste
3 cups water
1 tablespoon vegetable oil
2 onions, sliced
½ teaspoon chili powder
2 large tomatoes, chopped
½ cup ketchup
2 tablespoons tomato puree
1 teaspoon ground black pepper
2 tablespoons chopped fresh cilantro

Steps:

Place chuck roast, garlic, ginger, chilies, peppercorns, cloves, cinnamon stick, cumin, coriander, salt, and water in a slow cooker. Cook on High until roast is tender, 4 to 6 hours.
Remove roast and let cool enough to handle; cut into thick slices. Strain liquid from slow cooker, discarding spices, and reserving liquid.
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large oven-proof skillet over medium heat; cook and stir onion until brown and tender, 5 to 7 minutes. Sprinkle chili powder over onions and cook until fragrant, about 30 seconds. Stir in tomatoes, ketchup, tomato puree, black pepper, and reserved liquid from slow cooker; cook until reduced to 3 cups, about 10 minutes. Place sliced meat into skillet and simmer until sauce thickens, 5 to 10 minutes.
Bake in preheated oven, basting occasionally with sauce, until browned, 10 to 15 minutes. Serve garnished with chopped cilantro.

Nutrition Facts : Calories 271.1 calories, Carbohydrate 7.6 g, Cholesterol 68.9 mg, Fat 18.4 g, Fiber 1.3 g, Protein 18.7 g, SaturatedFat 7 g, Sodium 171.9 mg, Sugar 4.6 g