Indian Pot Roast recipe
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Ingredients
- 1 (4 pound) boneless beef chuck roast 3 cloves garlic, crushed 1 (1 inch) piece ginger, crushed 3 dried red chilies, broken 3 whole black peppercorns, coarsely crushed 3 whole cloves 1 (1 inch) piece cinnamon stick ½ teaspoon cumin seeds ½ teaspoon ground coriander salt to taste 3 cups water 1 tablespoon vegetable oil 2 onions, sliced ½ teaspoon chili powder 2 large tomatoes, chopped ½ cup ketchup 2 tablespoons tomato puree 1 teaspoon ground black pepper 2 tablespoons chopped fresh cilantro
Nutrition Info
- 271.1 caloriescarbohydrate: 7.6 gcholesterol: 68.9 mgfat: 18.4 gfiber: 1.3 gprotein: 18.7 gsaturatedFat: 7 gservingSize: -sodium: 171.9 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Indian Pot Roast
Directions
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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.
Remove roast and let cool enough to handle, cut into thick slices. Strain liquid from slow cooker, discarding spices, and reserving liquid.
Preheat oven to 350 degrees F (175 degrees C).
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.
Bake in preheated oven, basting occasionally with sauce, until browned, 10 to 15 minutes. Serve garnished with chopped cilantro.