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Slow-Cooked Indian Butter Pot Roast

Slow-Cooked Indian Butter Pot Roast

This Slow-Cooked Indian Butter Pot Roast fuses the comfort of a tender, fall-apart beef roast with the rich, spiced creaminess of Indian butter sauce. Infused with warm spices, garlic, ginger, and a buttery tomato base, it’s a luxurious twist on classic pot roast — bold, flavorful, and incredibly comforting. Perfect for cozy dinners, weekend cooking, or impressing guests with global flair.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 Servings
Course: Comfort Food, dinner, Main Course
Cuisine: American, Indian Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • For the Roast:
  • 3 –4 lbs beef chuck roast
  • 1 tbsp salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • For the Indian Butter Sauce:
  • 3 tbsp butter
  • 1 large onion finely chopped
  • 4 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 2 tsp garam masala
  • 1 tsp curry powder
  • 1 tsp paprika
  • ½ tsp cayenne pepper optional for heat
  • 1 14 oz can tomato sauce
  • 1 cup beef broth
  • ½ cup heavy cream or coconut milk for dairy-free
  • 1 tbsp brown sugar
  • 2 tbsp tomato paste
  • For Garnish:
  • Fresh cilantro chopped
  • A swirl of cream or yogurt optional

Equipment

  • Slow cooker or Dutch oven
  • Large skillet (for searing)
  • Mixing bowl
  • Tongs
  • Wooden spoon
  • Measuring cups & spoons

Method
 

  1. Sear the Roast
  2. Season beef with salt and pepper. Heat oil in a skillet over medium-high heat.
  3. Sear the roast on all sides until browned (about 2–3 minutes per side). Transfer to slow cooker.
  4. Make the Sauce Base
  5. In the same pan, melt butter and sauté onions until golden. Add garlic, ginger, garam masala, curry powder, paprika, and cayenne; cook for 1–2 minutes until fragrant.
  6. Combine and Cook
  7. Add tomato sauce, tomato paste, brown sugar, and beef broth. Stir well and pour the mixture over the roast in the slow cooker.
  8. Slow Cook
  9. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender and easily shredded.
  10. Finish with Cream
  11. Stir in heavy cream (or coconut milk) just before serving. Mix to create a silky, buttery sauce.
  12. Serve
  13. Slice or shred the roast, spoon sauce over top, and garnish with chopped cilantro.
  14. Serve with rice, naan, or mashed potatoes for a complete meal.

Notes

For extra flavor, marinate beef overnight in the spice mixture.
Substitute chicken or lamb for variety.
Store leftovers in an airtight container for up to 4 days — tastes even better the next day!
Add a squeeze of lime before serving to brighten the flavors.