My Slow-Cooker Pot Roast with Indian Flavors will fill your tummies with tasty aromatic beef with a subtle twist.
I created this recipe because it’s a delicious way to prepare a pot roast. Most of the spices are things you most likely have in your pantry, but are sometimes underutilized. Turmeric, cardamon, cumin, cinnamon and black pepper make a delightful rub that turns beef into a masterpiece. However, Tamarind Paste, which you can find in some specialty stores and online, gives this spice combination a tangy personality — a taste that makes basic meat stand out.
Using your slow-cooker to prepare a pot roast is simple and it will turn out perfectly without much work. Chuck Roasts are inexpensive and marbled in all the right areas, giving this cut of meat a tenderness that most expensive cuts endure. The trick to a good roast is to sear it all over, before you slow roast it, because the caramelization means flavor. Then, it’s just about adding spices and a handful of other pantry ingredients to the pot, and cooking low and slow for a few hours before slicing.
I like to serve my Pot Roast over potatoes, rice or polenta – all of which absorb the juices and meaty richness. You’ll probably have a few leftovers to either warm up for another meal, or transform them into a new creation.
3-4 pound chuck roast
2 teaspoon onion powder
2 teaspoons salt + more for roast
1 teaspoon black pepper + more for roast
1 teaspoon cumin
1 teaspoon cardamon
1 teaspoon turmeric
1/2 teaspoon allspice
14 ounce diced tomatoes
2 cups beef or chicken broth
1 white onion, sliced
1/2 jalapeno or other chili pepper
2-inch piece of fresh ginger, peeled
1 cinnamon stick or 1/4 teaspoon ground cinnamon
2 tablespoons tomato paste
2 tablespoons Tamarind paste
- Place Slow-Cooker insert or large pot on stove over medium-high heat. Sprinkle roast heavily on all sides with salt and pepper. Add 2 teaspoons oil to pot, after 2 minutes, add meat. Sear on all sides, until deep golden brown, about 8 minutes.
- In a small bowl, mix together onion powder, salt, pepper, cumin, cardamon, turmeric and allspice. Add spice mix to pot around edges of meat and stir for 30 seconds. Add tomatoes and broth, stir to combine with spices.
- Add onion, jalapeno, ginger, cinnamon stick and both pastes, stir to combine. Place insert into cooker, or pour contents of pot into slow-cooker.
- Cook on high for 4 1/2-5 hours, or until fork tender. Remove meat from pot and slice or shred. Ladle a few tablespoons of broth over meat. Enjoy!