Description
A comforting pot roast elevated with aromatic Indian spices and a creamy sauce, perfect for family dinners or special occasions.
Ingredients
Scale
- 2 lbs beef chuck roast
- 2 cups mixed vegetables (carrots, peas, potatoes)
- 1 can chickpeas, drained and rinsed
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 cup tomato sauce
- 1 cup heavy cream
- 1/2 cup butter
- 2 tablespoons curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by melting the butter in a large pot over medium heat.
- Add the chopped onion, garlic, and grated ginger, sautรฉing until fragrant.
- Introduce the beef chuck roast to the pot and brown it on all sides for rich flavor.
- Sprinkle the curry powder and cumin over the beef, then pour in the tomato sauce. Give it a good stir to combine.
- Carefully pour in the heavy cream, then add the mixed vegetables and chickpeas. Season with salt and pepper.
- Cover the pot and allow it to simmer gently for about 120-180 minutes, until the beef is tender and easy to shred.
- Once cooked, use two forks to shred the beef and incorporate it back into the creamy sauce.
- Serve hot, garnished with fresh cilantro for that touch of color and freshness.
Notes
For a dairy-free option, substitute coconut milk for heavy cream. Searing the beef beforehand enhances flavor.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg