Indian Butter Pot Roast is your new favorite one pot dinner! Tender chuck roast, peas, and chickpeas in a creamy buttery curry tomato sauce.
INDIAN BUTTER POT ROAST
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 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.
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VARIATIONS ON INDIAN BUTTER POT ROAST
- 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.
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.
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HOW TO STORE INDIAN BUTTER POT ROAST
- 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.
- 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.