Indian Butter Pot Roast

10 servings
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes

Indian Butter Pot Roast is your new favorite one pot dinner! Tender chuck roast, peas, and chickpeas in a creamy buttery curry tomato sauce.

Classic Pot Roast meets Indian Butter Chicken in this new Dinner Recipe that brings comfort food from around the world into an amazing one-pot meal.

Indian Butter Pot Roast in pot


Pot roast is one of those classic, rustic recipes that you’ll find on diner menus and in fancy five star restaurants alike. It’s a hearty dish with fork tender beef full of the flavors it braised in for hours. This new recipe adds the flavors of an Indian restaurant favorite, Butter Chicken, to make a melt-in-your-mouth roast that’s out of this world.

The sauce used for this Indian Butter Pot Roast is an easy recipe that doesn’t require any extra trips to the spice aisle. Using common pantry items, you can get the same flavors you love. Spices like garam masala or 5-spice blend are delicious but if you don’t cook with them often, they are a costly seasoning you don’t really need.

This one pot meal is so easy and budget friendly! Chuck roast is an inexpensive cut of meat because it’s generally tough, but after braising for hours in this butter sauce, you’ll think it was a prime cut. Indian Butter Pot Roast can feed a crowd or double as lunch or dinner leftovers, making that meal budget stretch even further.

Indian Butter Pot Roast ingredients in pot

Indian Butter Pot Roast makes a fantastic meal prep. Make the pot roast ahead of time and store in one to two cup portions in the freezer. Simply thaw overnight in the refrigerator and reheat on the stovetop or microwave. If your sauce has separated or is too thin, add a bit heavy cream to bring it back.

You can serve this hearty, warm dish on its own or with easy side dishes that can be made in the last 30 minutes of cooking. Serve Indian Butter Pot Roast with White Rice, Mashed Potatoes, or Dinner Rolls so you don’t miss a drop of the amazing sauce. A spoonful of cool Indian Raita on top tame the spiciness and add extra creaminess to the Indian Butter Sauce.


Indian Butter Pot Roast in pot before cooking


  • Meat: You can substitute boneless pork shoulder, boneless lamb roast, or boneless chicken breasts for the chuck roast. Cooking time will vary, so check the meat for the correct internal temperature according to the FDA Guidelines.
  • Veggies: Use vegetables in Indian Butter Pot Roast like green beans, celery, or cauliflower. If you use frozen vegetables, add them at the time of the peas.
  • Potatoes: If you want a heartier dish, add 1 pound Yukon potatoes, gold potatoes, or red potatoes, chopped in 1 inch chunks, with the carrots and beef.
  • Spices: More traditional Indian spices you can add are coriander, garam masala, or curry powder. If you prefer a milder sauce, omit the jalapeño.

Slow Cooker Indian Butter Pot Roast

  • Season and sear beef as usual in a large skillet. Set aside.
  • Toast spices for more flavor, if desired
  • Add all ingredients except heavy cream, peas, and beef to crockpot. Stir to combine.
  • Place beef in slow cooker and cover with lid. Cook on low for 8 hours.
  • During last 30 minutes of cooking, stir in peas and heavy cream. Cover and continue cooking until hot.

Indian Butter Pot Roast in bowl

Instant Pot Indian Butter Pot Roast

  • Season beef and add oil to Instant Pot. Set to Sauté function and brown on all sides. Remove and set aside.
  • Add garlic, jalapeños, and spices to Instant Pot and cook until fragrant, about 30 seconds.
  • Add beef broth and tomato sauce to pot and stir.
  • Return beef to the pot along with carrots and chickpeas.
  • Secure lid, seal valve and set Instant Pot on Manual High Pressure for 70 minutes. Release pressure naturally.
  • Stir in peas and heavy cream and turn on Soup function. Bring to a boil and cook until peas are hot.



  • Serve: Indian Butter Pot Roast can be at room temperature for up to 2 hours before you will need to refrigerate or freeze it.
  • Store: Cool Indian Butter Pot Roast completely and refrigerate in an airtight container for up to 4 days.
  • Freeze: Once cooled, place Indian Butter Pot Roast in a sealed container and freeze up to 3 months. Before reheating, thaw in the refrigerator overnight.

Indian Butter Pot Roast in bowl

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Indian Butter Pot Roast

Indian Butter Pot Roast is your new favorite one pot dinner! Tender chuck roast, peas, and chickpeas in a creamy buttery curry tomato sauce.
Yield 10 servings
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 4 pounds beef chuck roast
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 3 tablespoons vegetable oil
  • 1 tablespoon butter
  • 2 cloves garlic , minced
  • 1 jalapeno pepper , finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon Kosher salt
  • 8 ounces tomato sauce
  • 2 cups beef broth
  • 4 carrots , peeled and cut into 2" chunks
  • 15 ounces canned chickpeas , drained and rinsed
  • 3/4 cup peas , thawed
  • 1 cup heavy cream


  • Season beef with salt and pepper, then add to a large dutch oven with oil on medium-high heat.
  • Cook on both sides until seared well, 6-8 minutes on each side.
  • Remove the beef from the pot.
  • Add in the butter, garlic, jalapeño, and remaining spices and cook until fragrant, about 30 seconds.
  • Pour in the beef broth and tomato sauce and stir until combined.
  • Add the carrots, chickpea, and beef to the pot, cover pot with lid. Place in a 325 degree oven and cook for 3 hours.
  • Mix in the peas and the heavy cream and cook an additional 30 minutes.


Calories: 487kcal | Carbohydrates: 7g | Protein: 37g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 161mg | Sodium: 976mg | Potassium: 892mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8314IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 5mg

Indian Butter Pot Roast collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I find myself coming back to this recipe time and time again, so delicious as is! I usually double the amount of chickpeas and peas for a heartier meal.

  2. I served this last night for Christmas Eve. It was fabulous! I made it the afternoon before, then sliced the meat, poured the sauce over it and reheated in the oven.

    The only things I altered – I didn’t have beef stock so used vegetable stock. And before heating it on Christmas Eve I brought the sauce to a boil and added a little bit of curry powder to make it slightly more spicy.

    1. Great question! I haven’t tested this recipe in the Instant Pot. Will have to add it to the list of recipes to try!

  3. Wow! Outstanding recipe! Love it! Left out the jalapeño because I didn’t have one. Turned out perfect and the whole family loved it.

  4. The recipe was good and my family enjoyed it, but there was not a strong Indian flavor. The only alteration I made was to double the peas so that there were a few more green vegetables in it. Everything else I did exactly as written.

  5. I’ve made this recipe multiple times using beef (yum!), but want to try boneless chicken thighs. Would I brown the chicken in the same way the beef is done? And is the cooking time roughly the same?

  6. Hi Sabrina,

    Very Tasty!!!

    I went all out with some of your recommendations and comment from Shae.

    Added to your base recipe:
    * Two heaping teaspoons of Red Curry Paste
    * Two regular teaspoons of Garam Masala
    * Half White Onion, diced up
    * Half Green Pepper, diced up
    * Several Sprigs of Celery, diced up
    * Cut up Red Potatoes
    * Cut up Carrots
    * Doubled the quantity of beef broth (or whatever would fit in crock pot)
    * Substituted 15oz Regular Coconut Milk, instead of Heavy Cream

    (all other ingredients as you specified)

    Sauteed onion, bell pepper, celery, and garlic in spices in iron pan then added to crock pot. Browned roast in left over oil and spices left in iron pan with a little additional oil, then added to crock pot. Cooked potatoes and carrots for about 10 minutes or so with beef broth in iron pan to get all that good flavoring out of the iron pan, and soften up the vegetables a little bit. Added all ingredients to crock pot and cooked at low temperature for 8 hours.

    Along with the Jalapeno, made for a nice spicy version of pot roast. Guess with Red Curry Paste and Coconut Milk kind of gave it a Thai twist, but the Garam Masala was very recognizably Indian. Interesting combination of flavors.

    Thanks for the recipe. My wife and I loved it.


  7. Can this recipe be adapted to use a large cooking bag in the oven, rather than using the Dutch Oven inside the oven. (Last time I made pot roast in the Dutch Oven, which was brand new, by the way, the meat turned out tough, although I believe we may have been using a different cut of beef and higher temps.) If so, what ingredients are safe to put in the cooking bag?

    1. I’ve never tested it but usually don’t use cooking bags at all so I’m not comfortable giving a recommendation.

  8. This was so delicious! So very tender and flavorful. I plan to make it again soon. My only question is about the butter. I see it in the ingredients list, but not when to add it to the pot. Is it added in Step #1 or Step #4? And would more butter add to the flavor?

    I love your recipes!

    1. Step 4, thank you so much for pointing it out to me! No need for more butter, the cream is plenty! Glad you loved it and thank you for the kind words.

  9. I love a good pot roast as well as classic Indian flavors. Definitely giving this easy recipe a try! 🙂

  10. This is so good.
    Added 2 teaspoons Curry Powder and Garam Masala, and a splash of lime juice.
    But otherwise left the recipe as is.
    Thank you for posting this, it was so good.
    Keep the good recipes coming.

    1. Sorry about that. I was working on two recipes at once and originally planned on adding potatoes to this dish but decided to remove them for the final version. If you’d like to add them though, peel 2-3 russet potatoes and cut into 2 inch cubes. Add them in with the other ingredients in step 6. Hope this helps!

  11. This sounds really good. In step 6 you don’t mention anything about lowering the temperature from medium high. Is this correct or should it be lowered to a simmer?