Indian-Style Pot Roast
Serves 8
Time 3 hr 10 min
A pot roast is much easier to prepare than you might think and makes a fabulous one-dish dinner...and even better leftovers. It's simple to customize a pot roast by using different seasonings, liquid and vegetables.
Special Diets:
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 1 (2 1/2 to 3 pounds) boneless beef chuck roast
- 2 tablespoons extra-virgin olive oil
- 2 onions, sliced
- 1 3/4 cup low-sodium beef broth
- 1/2 cup tomato juice
- 1 head cauliflower, cut into florets
- 1 pound carrots, cut into 1-inch chunks
- 1/2 pound potatoes, cut into 1-inch chunks
Method
Preheat the oven to 350°F.
In a small bowl, combine cumin, salt, ginger, turmeric and pepper.
Pat roast dry with paper towels and rub all over with seasoning mixture.
In a large Dutch oven or oven-proof heavy saucepot, heat olive oil over medium-high heat.
Add roast and brown on all sides.
Remove to a plate and set aside.
Add onions and 1/4 cup water and cook, stirring occasionally, until tender and golden, about 8 minutes.
Stir in broth and juice and bring to a boil.
Return roast to pot, cover and transfer to oven.
Roast 2 hours.
Stir in potatoes and carrots, cover and continue roasting until vegetables and meat are tender, about 45 minutes.
Transfer roast and vegetables to a large serving platter and drizzle with pan juices.
Nutritional Info:
Per serving: 410 calories (130 from fat), 14g total fat, 4g saturated fat, 130mg cholesterol, 990mg sodium, 23g carbohydrates (6g dietary fiber, 8g sugar), 47g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 1 (2 1/2 to 3 pounds) boneless beef chuck roast
- 2 tablespoons extra-virgin olive oil
- 2 onions, sliced
- 1 3/4 cup low-sodium beef broth
- 1/2 cup tomato juice
- 1 head cauliflower, cut into florets
- 1 pound carrots, cut into 1-inch chunks
- 1/2 pound potatoes, cut into 1-inch chunks