Skip to main content New<> this month
Get the Allrecipes magazine

Indian Pot Roast

Rated as 4.56 out of 5 Stars
11

"An extremely flavorful roast with very aromatic gravy. You can add cubed potatoes and peas as you are browning the roast in the oven to create an extremely flavorful accompaniment for the meat."
Added to shopping list. Go to shopping list.

Ingredients

6 h servings 271
Original recipe yields 12 servings

Directions

{{model.addEditText}} Print
  1. Place chuck roast, garlic, ginger, chilies, peppercorns, cloves, cinnamon stick, cumin, coriander, salt, and water in a slow cooker. Cook on High until roast is tender, 4 to 6 hours.
  2. Remove roast and let cool enough to handle; cut into thick slices. Strain liquid from slow cooker, discarding spices, and reserving liquid.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Heat oil in a large oven-proof skillet over medium heat; cook and stir onion until brown and tender, 5 to 7 minutes. Sprinkle chili powder over onions and cook until fragrant, about 30 seconds. Stir in tomatoes, ketchup, tomato puree, black pepper, and reserved liquid from slow cooker; cook until reduced to 3 cups, about 10 minutes. Place sliced meat into skillet and simmer until sauce thickens, 5 to 10 minutes.
  5. Bake in preheated oven, basting occasionally with sauce, until browned, 10 to 15 minutes. Serve garnished with chopped cilantro.

Footnotes

  • Cook's Note:
  • Try serving this roast with an Indian vegetable or salad side dish.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 271 calories; 18.4 7.6 18.7 69 172 Full nutrition

Explore more

Reviews

Read all reviews 10
  1. 18 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This roast is BY FAR the most flavorful roast I've ever made and the sauce that comes from the broth is amazing. I also reserved about 1 cup of the broth, added 1 Tbsp of brown sugar to it and c...

Most helpful critical review

Depending on which cut of chuck roast you buy, this could come out as a very dry, fairly tough piece of beef accompanied by a very aromatic, lovely sauce. Well, that's what happened to my meal...

Most helpful
Most positive
Least positive
Newest

This roast is BY FAR the most flavorful roast I've ever made and the sauce that comes from the broth is amazing. I also reserved about 1 cup of the broth, added 1 Tbsp of brown sugar to it and c...

This is delicious! I made mine spicier with more chili powder and added more dry cilantro when serving though.

Deliciousness! Even got a compliment of, "This is the best spiciest dish you've ever made" from my husband who usually orders 4 stars. Only difference I made was using 3 dried chipotle chile pep...

The spices were right on. Love the taste of this. Next time, I might shred the meat instead though as we ate this with chappati and the slices were difficult to deal with.

we loved this! just the right kick. made per the recipe, although i did not have any fresh cilantro. thanks for a great meal tonight Sweet Pickles Mom!

Great dish! Made this for Indian friends and they raved at how delicious and fragrant it was. Thank you for posting1

I liked it shredded and served over potatoes. I am not a huge fan of these spices on meat, but the rest of my family enjoyed it.

Depending on which cut of chuck roast you buy, this could come out as a very dry, fairly tough piece of beef accompanied by a very aromatic, lovely sauce. Well, that's what happened to my meal...

Everyone I cooked this for thought it was better than the restaurants we go to (our level,anyway!). I did add a couple steps. The night before, I trimmed off the excess fat, made a rub of approx...