This one-pot Beef Pot Roast With Tandoori Masala (Pakistani) recipe requires just 15 minutes of active cooking. Throw together a few simple ingredients to prepare the marinade and then slow cook to perfection!
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The beauty of this recipe lies in the perfect fusion of the technique of slow-braising and the art of layering complex spices to create deep, aromatic flavors.
The result is a beef pot roast that melts in your mouth and pairs perfectly with a side of potato stacks, green beans in the air fryer, and some delicious cornbread to mop up the gravy!
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Why you'll love this recipe
- Incredible flavor: The tandoori masala penetrates the meat during the overnight marination, and the slow braising transforms the chuck roast into succulent, fork-tender perfection.
- Unique entree: This is a great recipe to have on hand for a Sunday family supper or a holiday, when you want to wow your family and friends. It’s usually one of the most popular recipes in my house when I entertain, and I’ve yet to make it for someone who hasn’t fallen in love with it.
- Budget-friendly holiday recipe: Chuck roast is a budget-friendly cut of meat that becomes incredibly luxurious when cooked properly. It's a great option for the holidays when you want something besides turkey.
- The leftovers are amazing: The beef pot roast tastes even better the next day. I use it for sandwiches, wraps, sheet pan quesadillas, and also make a delicious appetizer with the pot roast, crostini, and some cranberry chutney.
Ingredient notes
- Chuck Roast: For the best beef pot roast, I recommend a well-marbled cut of meat, such as a chuck roast. During the slow cooking process, the connective tissue breaks down, and the result is an incredibly tender, juicy meat.
- Spice blend: The spice blend used for this recipe is prepared using basic pantry staples that most Pakistani home cooks have in their pantries.
- Garlic, ginger, and chili paste: This freshly made aromatic paste is a prominent part of a tandoori marinade and adds loads of flavor to the meat. Use serrano peppers for a spicier flavor, or jalapeño peppers for milder heat, and adjust the quantity suggested based on your spice preference.
- Yogurt: This acts as both a marinade and a braising liquid. The acidity in the yogurt helps tenderize the meat and naturally thickens to become a delicious creamy gravy.
- Cooking oil: Use a neutral cooking oil with a high smoke point.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
- Try different cuts of meat: Use tenderloin, which is referred to as 'undercut' in Pakistan and was my mother's meat of choice. For more budget-friendly options, consider bottom round roast, top round roast, eye of round roast, and bottom round roast.
- Use a store-bought tandoori spice blend: To make this recipe easier, especially if you don't have all the spices you need, purchase a store-bought tandoori masala. The spice blend can also be used for tandoori chicken, tandoori shrimp, and even tandoori lamb chops.
- Substitute the amchur: If you're making your own blend and don't have amchur on hand, you can substitute with pomegranate powder, sumac, or tajin.
- Cook it in the oven: Sear the beef pot roast on the stovetop first and then place it in a roasting pan with the remaining marinade and a cup of water. Seal it tightly with foil and bake it in a preheated oven at 325℉ to an internal temperature of 325℉. For more detailed instructions, refer to the recipe card below.
- Make it dairy-free: Use almond, cashew, coconut, or any other vegan yogurt for a dairy-free variation of this roast.
Step-by-step instructions
The Pakistani cooking method outlined below, is known as 'dum', and is similar to braising. I find that this makes for a succulent, fork-tender roast and highly recommend it. However, if you prefer oven cooking, please refer to the notes section of the recipe card for instructions.
- Step 1: Place the meat in a container, pat it dry, and poke it all over with a small knife.
- Step 2: Mix all the dry spices to make the tandoori masala and massage ⅓ of it all over the roast.
- Step 3: Prepare the ginger, garlic, and green chili paste, and massage ½ of it into the meat.
- Step 4: Mix the remaining spices and paste into the yogurt and pour over the beef. Cover and marinate in the fridge overnight.
- Step 5: Preheat the cooking oil, remove the chuck roast, and add it to the cooking pot to sear it.
- Step 6: Once the meat is a nice brown all over, add in the remaining marinade and 2 cups of water. Cover, bring to a boil, and then simmer for 3 hours.
- Step 7: Cook to an internal temperature of 200℉ and then dry out the excess liquid until you have a thick and creamy gravy.
Expert Tips
- Stick to the ratios: Use one teaspoon of salt per pound of meat and cook for 1 hour per pound of meat for perfect results.
- Sear for flavor: Don't skip browning the meat on all sides for the best flavor, aroma, and texture.
- Rest before slicing: Let the beef pot roast rest for 10-15 minutes after cooking to allow all the juices to redistribute.
Recipe FAQS
How do I store and reheat the leftovers?
Store the leftovers in an airtight container for up to 3-4 days or freeze for up to 6 months. Reheat the beef with a small amount of the gravy in the microwave. The gravy will ensure the meat doesn't dry out.
Can I make this ahead of time?
I often buy and marinate the chuck roast and pop it in the freezer in an airtight container. Defrost in the fridge for 24 hours and then cook as per the instructions.
Other roasts you may like
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Beef Pot Roast With Tandoori Masala (Pakistani)
Beef Pot Roast With Tandoori Masala (Pakistani) is a delicious, fork-tender Sunday roast marinated in a traditional Pakistani spice blend.
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Ingredients
- 3 lb chuck roast (see notes)
- 3 teaspoon ginger paste
- 3 teaspoon garlic paste
- 3 green chilies (grind to a paste)
- 3 teaspoon garam masala
- ¾ teaspoon turmeric powder
- 3 teaspoon amchoor powder
- 3 teaspoon salt
- 3 teaspoon kashmiri chili powder
- 3 teaspoon red chili powder
- 3 cups yogurt (see notes)
- ¾ cup cooking oil (see notes)
Instructions
- Mix the ginger, garlic, and green chilies in a bowl.
- Wash and pat your meat dry and poke some surface holes with a knife to allow the marinade to really flavor the meat.
- Rub half of the prepared paste generously all over the roast.
- Mix all of the spice powders and massage ⅓ directly onto the meat.
- Mix the remaining spice blend and garlic, ginger, chili paste with the yogurt and add to the meat.
- Marinate the meat overnight in an airtight container.
- When you're ready to cook your roast, heat the oil in a large wide pot.
- Remove the beef from the marinade and sear it on all sides until it's a nice dark brown. (see notes)
- Add in the marinade and 2 cups of water, cover the pot and cook on high heat the liquid starts to boil.
- Reduce the heat to a medium low and cook the roast covered for 3 hours.
- Uncover after 3 hours, turn the flame on high, and cook till the liquid is reduced to a thick gravy. (see notes)
Notes
Chuck Roast: This is my go-to cut for this recipe, but some other affordable options are Bottom Round, Rump Roast, Top Round Roast, and Eye of Round Roast. For a truly elevated dining experience on a special occasion, I use tenderloin.
Spices: If you're in a hurry or have trouble sourcing ingredients, you can substitute a store-bought tandoori spice powder blend to replace the dry spices above. Since these blends vary in strength by brand, follow the recipe instructions on the box to determine the correct amount to use per pound of meat.
Yogurt: I prefer full-fat yogurt for a creamier gravy, but if you're counting calories or can't source it, feel free to use the non-fat variety. However, I don't recommend Greek yogurt, as it tends to curdle when cooked.
Cooking Oil: Use a high-smoke-point cooking oil like canola, vegetable, avocado, or sunflower, to name a few.
Thickening the Gravy: Towards the end of the cooking process, as you turn the flame up to thicken the gravy, the meat may start scorching at the bottom. To prevent this from happening, remove the roast once it is fully cooked and use a foil tent to cover it and let it rest as you continue to thicken the gravy.
Alternative cooking method: To prepare the roast in the oven, follow the steps below
- Sear the roast on the stovetop first and then place it in a roasting pan with the remaining marinade and a cup of water.
- Seal it tightly with foil and bake it in a preheated oven at 325℉ for an hour per pound.
- Start checking for doneness using a thermometer, approximately 2 hours into the cooking for a 3 lb roast, and cook to a temperature reading of 200℉.
- Once the meat is done, set it aside, keeping it loosely covered, and pour the gravy into the pot you used to sear the meat. Cook the liquid on medium-high heat till it reduces to a thick gravy. This can take up to 20-30 minutes.
Nutrition
Serving: 1personCalories: 456kcalCarbohydrates: 7gProtein: 29gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 103mgSodium: 908mgPotassium: 599mgFiber: 1gSugar: 4gVitamin A: 446IUVitamin C: 3mgCalcium: 119mgIron: 3mg
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Farhana
Very appetizing
Nosheen Babar
I'm so glad you liked it Farhana.
Melinda
This is a delicious recipe! This is now my favorite roast recipe.
Roasts are always lacking in some way, now I know in what.. FLAVOR!
I will make this one over and over again. Thank you.
Nosheen Babar
Thank You Melinda!I'm so glad you liked the recipe!
Ibrar Ul-Haq
I have made this 3 times now. Currently marinading for Eid lunch tomorrow. Absolutely fantastic recipe. Everyone who has tried it has loved it. My wife is not a beef fan but really enjoys this. The only change I made is that I just place this in a slow cooker at a low setting for 7 hours. Thank you.
Nosheen Babar
Thank You Ibrar. I'm so happy you liked the recipe. Thanks for the tip on the slow cooker. I'll try making mine that way next time and see how it turns out. Eid Mubarak to you and your family.
Leslie Dsouza
It looks yummy.Will definitely try it
untoldrecipesbynosheen
Let me know how it turns out!