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.

Indian Butter Pot Roast - Chicken magic recipes

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

Scale

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)

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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