Description
A delightful dish combining rich Indian spices with a beautifully roasted pot roast, perfect for gatherings and cozy dinners.
Ingredients
- 3-4 pounds beef roast (chuck or round roast works best)
- 1 cup unsalted butter (divided)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 inches ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 2 teaspoons red chili powder (adjust to taste)
- 1 can (14 oz) crushed tomatoes
- 1 cup beef broth
- Salt, to taste
- Fresh cilantro (for garnish)
Instructions
- Preheat your oven to 325°F (160°C).
- Sear the roast: In a large, heavy pot, melt 1/2 cup of butter over medium-high heat. Season the roast with salt and sear it for about 4-5 minutes on each side until golden brown. Remove the roast and set it aside.
- Prepare the aromatics: In the same pot, add the remaining butter and onions. Sauté until they are soft and golden, about 5 minutes. Then add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Spice it up: Stir in the cumin, coriander, turmeric, garam masala, and red chili powder. Cook for about a minute to bloom the spices.
- Add the liquids: Incorporate the crushed tomatoes and beef broth, stirring everything together.
- Combine: Return the seared roast to the pot, ensuring it’s submerged in the sauce. Bring to a simmer.
- Roast: Cover with a lid and transfer to the preheated oven. Roast for about 3-4 hours, or until the meat is tender and easily shredded.
- Finish: Once cooked, remove the roast from the oven and let it rest for 15 minutes. Slice or shred the meat, and serve with the sauce, garnished with fresh cilantro.
Notes
Fresh herbs and spices deliver the best flavor. Opt for fresh ginger and garlic if possible. For a milder version, reduce the amount of red chili powder or swap it for sweet paprika.