5 Reviews of Pot Roast with gravy - Indian style

From: Poots

On Feb 4, 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

From: southern chef in louisiana

On Mar 31, 2004

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

From: CountryLady

On May 16, 2004

A delicious change from my regular onion pot roast! I served this with steamed rice & carrots. But I must confess that I cut back on the red chilies & the red chili powder since hubby is a bit wimpy. Thanx Fay!

From: Cathy-O

On Mar 6, 2006

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

From: Wobin

On Nov 23, 2008

Defenllitly a different tasting pot roast. It didnt have that much flavor in my beef because I set the ginger and cinimmon on dry portions of the meat. I am thinking I might put it down in the juice next time so it aborbes into the meat. I also will flip the meat half way through cook time to make sure it all gets to simmer in the juice. I served with Ugandan Curried Potatoes and lots of fresh cilantro. I added the optional wine and the bullion (I had a mishap with the roast juice and it ended on the floor). The dish was so tasty we will be having this often from now on. Thank you Girl from India!