- 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
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ground coriander
- salt to taste
- 3 cups water
- 1 tablespoon vegetable oil
- 2 onions, sliced
- 1/2 teaspoon chili powder
- 2 large tomatoes, chopped
- 1/2 cup ketchup
- 2 tablespoons tomato puree
- 1 teaspoon ground black pepper
- 2 tablespoons chopped fresh cilantro
- 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.
04/29/2018
recipepes.com
ndian Pot Roast, recipe
PT15M
PT1H
5
455 calories
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