Indian Pot Roast
This is really the showcase of Adam Lambay's story as a chef--his German grandmother's Sunday dinner pot roast, but using his dad's Indian-inspired spices. It's a mash up of Americana home-style and Indian home-style! Note from Chef Adam: You could also make this in a slow cooker. Complete all the steps on the stovetop through the adding of the curry powder and red pepper flakes. At this point place everything in a large slow cooker, making sure to get all those spices into the cooker. Then, pour in the yogurt and beef stock and stir to combine. Cook in the slow cooker on high for 5-6 hours or until tender. If you want to cook it on low it will take 6-8 hours. I recommend you start this after breakfast and then let it cook all day. It will be fall apart tender and taste amazing come dinner time. This recipe will take a total of 4-5 hours to make, with 75 minutes active cooking time. Serves 6-8
Recipe Ingredients
- - 2-Inch section of Fresh Gingerroot, peeled and roughly chopped
- - 6 Cloves Garlic, peeled and roughly chopped
- - 2 tbsp Unsalted Butter
- - 2 tbsp Vegetable Oil
- - 2 Small or 1 Large Cinnamon Stick
- - 3 Whole Cloves
- - 3-4 Bay Leaves
- - 1 tbsp Coriander Seed, lightly crushed
- - 3-4 Black Cardamom Pods
- - 2 tbsp Whole Cumin Seed
- - 2 Yellow Onions, julienned
- - 1 tbsp Kosher Salt
- - 1 tsp Ground Black Pepper
- - 3 lbs Beef Chuck Roast
- - 3 tbsp Madras-Style Curry Powder
- - 1 tsp Pepper Flakes, more or less according to taste
- - 2 cups Whole Milk Greek Yogurt
- - 1 qt. Beef Stock
Recipe Instructions
- Puree the gingerroot and garlic with an immersion blender or regular blender. You may need to add a bit of water to get it going. That’s fine, it will cook out. Once pureed, set aside. Be sure to freeze any extra as I use gingerroot and garlic puree in many of my recipes.
- Heat the butter and oil in a large, heavy-bottomed roasting pan over medium-high heat. Make sure the pan has a tight-fitting lid as you’ll need that later. Once the butter and oil are melted and foamy add the cinnamon stick, cloves, bay leaves, coriander, and black cardamom.
- When the bay leaves just start to turn brown add the cumin seed. The cumin seeds will pop and splatter. Immediately add the onions and season with salt and pepper. Stir the onions to ensure even cooking.
- When the onion starts to brown on the edges add the gingerroot and garlic puree. Sauté for 1 minute, stirring constantly.
- Make a well in the center of the pan, pushing the onions and spices to the sides, and add the chuck roast. Sear the roast until browned on all sides, about 10 to 15 minutes per side. Once it’s browned, cover with a tight fitting lid and turn heat to low for another 10 to 15 minutes. The beef will render out a lot of fat and yumminess.
- Uncover and turn the heat up to medium-low and let it dry out a bit to concentrate the flavor – about 10 minutes. Watch to make sure it doesn’t dry out sooner and burn. You can always adjust the heat.
- Push the roast to the side and add the Madras-Style curry powder and red pepper flakes. Sauté for another minute, stirring constantly.
- Add the yogurt and turn the heat to low. Immediately add beef stock and stir until it is all well combined and the roast is coated with the sauce. Turn the heat back up to medium-low, cover with a tight fitting lid, and bring to a boil. Once it boils pop it into a pre-heated 325°F oven, covered, for 3-4 hours, until the roast is fall apart tender.