Indian Butter Pot Roast

Introduction

If you crave the richness of a classic pot roast but wish for an exotic, flavor-packed twist, this Indian Butter Pot Roast is the answer. Infused with aromatic spices and creamy, savory sauce, this dish transforms a humble cut of beef into a spectacular centerpiece by blending the comfort of Western roasts with the vibrant magic of Indian cuisine.

The recipe is designed to be both effortlessly impressive and beginner-friendly, making it a perfect choice for gatherings or a nourishing family meal that stands out from the same-old Sunday roast.

Bold Flavors Meet Ultimate Comfort

What makes an Indian Butter Pot Roast so irresistible are the layers of flavor — smoky garam masala, tangy tomatoes, velvety butter, and sharp ginger-garlic. Slow-braising allows the meat to absorb every nuance, while the lush sauce is perfect for mopping up with naan or rice.

Unlike many traditional pot roasts, this recipe pops with aromatic spices and the signature silkiness of “butter chicken” style sauces, all while maintaining the melt-in-your-mouth tenderness of a pot roast.

Simple Prep with a Few Smart Tools

To speed up your prep and get even veggie cuts, use a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for your onions, carrots, and potatoes. This gadget keeps chopping consistent and quick, freeing you up for the hands-on cooking steps.

For optimal browning and flavor development, sear your roast in a sturdy Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet before it goes into the oven or slow cooker. Browning creates a beautiful base for your sauce.

If you’re watching the internal temperature for perfect doneness, a ThermoPro TP19H Digital Meat Thermometer for Cooking makes checking a breeze.

For seamless clean-up after roasting, line your roasting pan with a sheet of Reynolds Kitchens Brown Parchment Paper Roll — especially handy if you’re oven-roasting rather than slow-cooking!

Building the Indian Butter Pot Roast Sauce

Start your sauce by sizzling onions with ginger and garlic for deep flavor. Gently toast ground spices: garam masala, cumin, coriander, paprika, and turmeric until aromatic, then add tomato puree and a generous slab of butter for creaminess.

Simmering everything with the beef brings out irresistible depth. Finish with a swirl of cream or coconut milk if you want extra silkiness.

Serving and Garnishing Ideas

This pot roast shines when served with fresh cilantro and extra sauce over basmati rice or alongside warm naan bread. For a make-ahead lunch option, portion leftovers into a Bentgo Salad Container – 54 oz Bowl for easy reheating and serving.

A mixed salad or simple cucumber raita completes the meal for a hit of freshness against the rich sauce.

Nutritional Information and Serving Size

A typical serving offers about 420–490 calories, depending on the cut of beef and amount of butter or cream used. This recipe yields about 6 servings, making it ideal for family dinners or meal prep for the week.

Indian Butter Pot Roast: A Recap

Elevate your pot roast night by embracing the warmth and complexity of Indian spices, all enveloped in a buttery, comforting sauce. This wow-worthy dish brings together the best of hearty roasting and global flavors—pure magic for anyone craving something special.

Instructions

1. Preheat the oven to 325°F (if using oven method). Pat the beef chuck roast dry and season generously with salt and pepper.
2. In a Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet, heat oil over medium-high. Sear the roast on all sides until browned, about 3–5 minutes per side. Transfer to a large Dutch oven or slow cooker.
3. Add 2 tbsp of butter to the same skillet. Sauté onions, ginger, and garlic until soft and starting to turn golden, about 5–6 minutes. Add all spices and toast 1 minute until fragrant.
4. Stir in chopped carrots and potatoes (use your Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for speed and uniformity). Add tomato puree and beef broth, scraping up any browned bits.
5. Pour the vegetable and spice mixture over the roast. Dot with remaining butter. Cover tightly with lid or foil.
6. Roast in oven for 3–3.5 hours (or in the slow cooker on low for 8–9 hours), until the beef is very tender. Check internal temp with a ThermoPro TP19H Digital Meat Thermometer for Cooking; it should reach at least 200°F for shredding.
7. Remove the roast, shred with forks or a Chicken Shredder Tool Twist for Kitchen. Stir in cream (or coconut milk) and adjust salt to taste. Return beef to sauce, or serve sliced and topped with sauce.
8. Garnish with fresh cilantro and serve hot with rice or naan.

Cook and Prep Times

Prep Time: 25 minutes

Cook Time: 3.5 hours

Total Time: ~4 hours (including hands-off roasting)