Pot Roast with gravy - Indian style

Total Time
Prep 30 mins
Cook 1 hr 30 mins

This is the regular Beef Roast recipe I have been enjoying since I was a child.

Ingredients Nutrition


  1. Cook the beef with the ginger, garlic, red chillies, peppercorns, cloves, cinnamon, cumin seeds, salt and water in a pressure cooker for one whistle and then 45 minutes on slow.
  2. Let cool.
  3. Slice the roast into thickish slices or chunks.
  4. Strain the liquid discarding the whole spices and other ingredients.
  5. Squeeze out every drop so as not to miss out on any of the flavours.
  6. Now heat oil in a pan.
  7. Fry the onion till dark brown.
  8. I hasten the process by adding a little sugar or 1/2 tsp soya sauce sometimes:0!
  9. Add the pepper powder, as soon as you get the aroma of the pepper powder sauteing add the chopped tomato.
  10. You can add a stock cube (beef) too at this stage but then you have to add less salt while cooking the meat. Add a little good red wine too for that extra depth and flabour.(I add rum but do not settle for it as I do if you can help it ;))
  11. Add the liquid the roast cooked in and bring to a boil and then add the slices/ chunks of roast.
  12. Add the tomato ketchup and the puree and simmer for around 5 minutes till the gravy thickens.
  13. You can help it along with a little cornstarch if need be.
  14. (I don't) Garnish with coriander leaves.


Most Helpful

I was delighted to be able to duplicate the roast beef that we often eat at a local restaurant in Dubai. They definitely have your recipe Fay. The only mistake I made was to add a bit extra water for gravy that made it lose it's roast beef appearance, which is always dry. Won't make that mistake again. Thanks for sharing

Cathy-O March 06, 2006

Absolutely scrumpscious! I have never made an Indian beef recipe and I am amazed at how delicious this was! I cooked the beef in the oven like a pot roast, and I also skipped all the straining steps, since I toasted the spices and rubbed them into the meat. I wasn't sure what you meant by pepper powder, so I used a mixture of Paprika, Chili powder and Indian red chili powder. I wasn't sure how spicy all of this was going to be but BOY was it bang on. I didn't use ketchup (couldn't bring myself to put ketchup in an asian cuisine dish) so I used Chili suace instead. Servied it with some good quality basmati rice and more coriander leaves, (we love it), and I have to say this was one of the most delicious things I've ever made!!! THANK YOU. Louise

Poots February 04, 2006

wow this was great,the spices gave the meat a wonderful flavor, my husband loved it,im gonna use this potroast recipe to make for my inlaws when they come over for dinner, i also think it would be great for a christmas roast

southern chef in louisiana March 31, 2004

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