If you’ve ever stood in your kitchen wondering how to jazz up your usual pot roast game, Indian Butter Pot Roast might just be your new weeknight hero. This dish wraps comfort, spice, and a touch of indulgence into one cozy pot—and trust me, your taste buds will thank you.
Think tender beef chuck roast, slow-baked in a velvety butter curry sauce, with the kind of melt-in-your-mouth texture that practically has its own fan club. It’s a flavor-packed, no-fuss meal that’s perfect for a lazy Sunday dinner or an “I want leftovers that taste even better tomorrow” kind of night.
Table of Contents
Why You’ll Love This Indian Butter Pot Roast
- Big, Bold Flavor
Smoky spices, buttery sauce, and a touch of heat—every bite is packed with rich, comforting goodness. - Fall-Apart Tender Beef
That humble chuck roast turns into juicy, fork-tender magic after slow-cooking. - One-Pot Wonder
Carrots, chickpeas, and peas cook right in the sauce—less mess, more flavor. - Comfort Food with a Kick
Classic pot roast gets a bold, Indian-inspired twist you didn’t know you needed. - Leftovers That Wow
Even better the next day—perfect for meal prep or a no-fuss second dinner.
Ingredients You’ll Need
Here’s your shopping list—but don’t stress! Most of these are pantry staples or easy finds at your local grocery store.
- 4 lbs Beef Chuck Roast – budget-friendly and perfect for low-and-slow cooking.
- 3 tbsp Vegetable Oil – or olive/avocado oil for searing.
- 1 tbsp Butter – or ghee, if you’re feeling extra authentic.
- 2 cloves Garlic, minced – feel free to add more if you’re a garlic girlie.
- 1 Jalapeño Pepper, finely chopped – optional if you’re spice-shy.
- 2 tsp Ground Cumin
- 2 tsp Paprika
- 8 oz Tomato Sauce
- 2 cups Beef Broth – chicken or veggie broth works in a pinch.
- 4 Carrots, peeled & cut into 2-inch chunks
- 15 oz Chickpeas, drained and rinsed
- ¾ cup Peas (frozen is fine, just thaw them!)
- 1 cup Heavy Cream – or swap for full-fat coconut milk for a dairy-free twist.
How to Make Indian Butter Pot Roast (Step-by-Step)
Time: 3 hours 45 minutes
Grab your Dutch oven—it’s go time.
1. Season the Beef
Give that chuck roast a generous rub-down with salt and pepper. Don’t be shy—it deserves the spa treatment.
2. Sear the Beef
Heat your oil in a Dutch oven over medium-high heat. Add the beef and sear each side until golden brown, about 6–8 minutes per side. Remove and set aside. (Yes, your kitchen should already smell amazing.)
3. Build the Flavor Base
Lower the heat, toss in the butter, garlic, and jalapeño. Stir for about a minute, just until fragrant—don’t burn that garlic! Then stir in the cumin and paprika.
4. Add Liquids
Pour in the tomato sauce and beef broth. Scrape up all those delicious browned bits from the bottom of the pot. That’s where the magic lives.
5. Combine Everything
Add your carrots and chickpeas. Gently place the seared beef back in the pot, nestling it into the liquid. Pop the lid on.
6. Slow Cook
Transfer the whole Dutch oven into a preheated 325°F oven. Let it bake away for 3 hours—your house will smell like a spice market in heaven.
7. Finish Strong
Remove the lid, stir in the peas and heavy cream, and cook uncovered for 30 more minutes. The sauce will thicken slightly, becoming creamy and luxurious.
Pro Tips from My Kitchen to Yours
- No Dutch Oven? A large oven-safe pot with a lid works fine. You could even adapt this for a slow cooker (just sear the beef first).
- Too spicy? Skip the jalapeño or swap in half a bell pepper for flavor without the heat.
- Going dairy-free? Coconut milk is your creamy best friend here—bonus points for added richness.
- Make it ahead! This pot roast tastes even better the next day, making it ideal for meal prep or leftovers that don’t feel like a repeat.
“I once served this at a family dinner, expecting some polite nods. Instead, everyone was scraping their plates and asking if there was more. It instantly earned a spot in my regular recipe rotation—especially in the colder months when all I want is comfort in a bowl.” – Aneta
FAQs About Indian Butter Pot Roast
Can I use a different cut of beef?
Yes! Brisket or even a well-marbled shoulder roast can work. Just make sure it’s a tougher cut that benefits from slow cooking.
What can I serve this with?
It’s perfect as-is, but if you’re feeling extra, serve it over basmati rice, mashed potatoes, or with warm naan for soaking up every drop of sauce.
How do I store leftovers?
Pop it in an airtight container and refrigerate for up to 4 days. You can also freeze it for up to 2 months—just defrost overnight in the fridge before reheating.
Can I make this in a slow cooker?
Absolutely! Just sear the beef first, then transfer everything to the slow cooker. Cook on low for 8–9 hours or high for 5–6.
Cozy Dinners Just Got Better with Indian Butter Pot Roast
This Indian Butter Pot Roast recipe is comfort food with a spicy twist, perfect for when you’re craving something hearty but want to skip the usual. Whether you’re feeding the family, hosting a cozy dinner, or just want leftovers that make Monday feel a little more magical—this recipe has your back.
It’s bold, buttery, and downright irresistible. Try it once, and it might just become your new signature dish.
From my kitchen to yours—happy cooking and don’t forget to save some sauce for dipping!
Looking for more flavorful ways to reinvent dinner? Stick around Chicken Magic Recipes—where chicken is the star, but sometimes, we let beef steal the show too.
More Flavorful Dishes to Try Next
Loved this bold and buttery twist on classic pot roast? Keep the flavor train rolling with these reader-favorite recipes that share the same comforting, global-inspired flair:
- If you’re craving more slow-cooked magic, this Crockpot Chicken Parmesan delivers melt-in-your-mouth results with rich tomato sauce and cheesy goodness.
- For a cozy weeknight dinner with sweet and savory flair, this Cranberry Brie Stuffed Chicken is perfect for impressing guests—or just treating yourself.
- Need a quick, creamy meal packed with flavor? This Pesto Pasta with Crispy Parmesan Chicken brings crispy crunch and herby richness in every bite.
- Feeling under the weather or just in the mood for something soul-soothing? This Thai Chicken Soup is your flavorful, feel-good remedy in a bowl.
Each of these dishes pairs beautifully with the warmth and spice of the Indian Butter Pot Roast and adds a little extra magic to your mealtime routine.
Print
Indian Butter Pot Roast
- Total Time: 3 hours 45 minutes
- Yield: 6 servings 1x
Description
Indian Butter Pot Roast is a bold, comforting dish that blends slow-cooked beef with rich Indian spices, butter, cream, and hearty vegetables. It’s the perfect one-pot meal for cozy nights or impressive dinners with minimal effort and maximum flavor.
Ingredients
4 pounds beef chuck roast
Salt and pepper, to taste
3 tablespoons vegetable oil (or olive/avocado oil)
1 tablespoon butter (or ghee)
2 cloves garlic, minced
1 jalapeño pepper, finely chopped (optional)
2 teaspoons ground cumin
2 teaspoons paprika
8 ounces tomato sauce
2 cups beef broth (or chicken/vegetable broth)
4 carrots, peeled and cut into 2-inch chunks
15 ounces chickpeas, drained and rinsed
¾ cup peas, thawed if frozen
1 cup heavy cream (or full-fat coconut milk)
Instructions
Season the Beef:
Rub the beef chuck roast with salt and pepper.Sear the Beef:
Heat oil in a large Dutch oven over medium-high heat. Sear beef for 6–8 minutes per side until browned. Remove and set aside.Build the Flavor Base:
Lower heat. Add butter, garlic, and jalapeño to the pot. Sauté for about 1 minute. Stir in cumin and paprika.Add Liquids:
Pour in tomato sauce and broth. Scrape the bottom to release the browned bits.Combine and Cook:
Add carrots and chickpeas. Return seared beef to the pot. Cover and bake at 325°F for 3 hours.Finish the Dish:
Stir in peas and cream. Bake uncovered for another 30 minutes, until sauce slightly thickens.Serve:
Shred beef gently, garnish with fresh herbs if desired, and serve warm.
Notes
Spice Level: Skip the jalapeño if you prefer a milder flavor.
Dairy-Free: Use full-fat coconut milk instead of heavy cream.
Make-Ahead Friendly: Tastes even better the next day.
Serving Ideas: Pair with rice, naan, or mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main course
- Method: Oven (Dutch Oven Braise)
- Cuisine: Indian
Nutrition
- Serving Size: 1 generous bowl
- Calories: 615 Kcal
- Sugar: 7 g
- Sodium: 740 mg
- Fat: 42 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 140 mg