Hungry for Pot Roast?

A warm, comforting bowl of meat and potatoes on a cold, wintry night is the ideal dinner indulgence.

A pot roast with tender juicy meat, falling apart, enveloped with creamy, melt-in-your-potatoes, evokes memories of a Pakistani dish. I’m referring to Nihari; a big, hunk of beef slow cooked till it is supremely tender. It is accompanied with a spicy broth that has been thickened with flour, and a garnish of fried onions. But as I pondered over what to cook for dinner, I was in the mood for some fusion food; something that would satisfy my Pakistani palette, and yet hit the spot for a traditional pot roast.

An Eastern Spice Mix

In my rendition of this pot roast, I decided to use the spice mix that is traditionally used for Nihari. Most of these spices have a deeper and fragrant tone, and the spiciness is that of “Garam Masala”. It hits you in  the back of your mouth- a delayed impact on the senses! The fennel and the cardamom lend notes of subtle fragrance, while the coriander gives it depth and enhances the flavor. A traditional pot roast would have more Italian seasonings. I chose to add the parsley flakes at the end simply because the little flecks of green made it more visually appealing.

A traditional nihari is all meat. It does not have any potatoes or vegetables in it. As a child, I remember that in my house meat dishes were never really mixed with vegetables. My father was a purist in that regard. The only exception was with potatoes. I believe I have inherited my father’s love for potatoes. I’ll take it in any shape, form or size. Perhaps we have some Irish ancestry in our blood??!  In this pot roast, I used creamer potatoes. It is buttery, and has a very thin skin so you don’t need to peel it. However, be sure to scrub and wash it thoroughly to get any residual dirt out.

Slow cooker vs Pressure Cooker

You will have very little to do if you are using a sl

ow cooker. Just set it and forget it! However, my time crunch for dinner pushed me to transfer it to a pressure cooker. Living at 6000 feet above sea level means that a pressure cooker is a necessity in the kitchen. If you have the time, then go the slow cooker route. However, a pressure cooker cuts that cooking time in half and infuses a lot of flavor in the food. However, you must keep checking on it so as not to overcook it. The potatoes are the trickiest. If you leave them too long, they’ll just become mush. The kind of potatoes you use, and how big you keep the pieces will also affect the cooking duration. Try to keep the vegetables and potatoes cut to a comparable size.

If you are in the market to buy either a pressure cooker or a slow cooker, here are some examples of each. a slow cooker with an auto shut off is particularly useful. There are many variations for a pressure cooker as well. Make sure you get one that has a good valve and locking system. You don’t want the weight to be flying off and causing any damage! Also, ones with a heavy base do a better job in conducting heat inside the pan.

The Verdict

Both my kids are big meat lovers, but are very skeptical of the spicier Pakistani dishes. Hence, I was prepared for some whining and pushback. To my total surprise, they devoured it! Haaris, who usually picks out all the vegetables, ate it all!! He also commented how yummy it was multiple times. SCORE!! I believe if it passed the ‘Haaris test’, it will surely satisfy your hunger pangs as well.Serve it with some hot dinner rolls to sop up the liquid. Yum! Do try this kid (and adult) friendly dish with your family as well!

Ingredients: ( serves 4-6)

3 lbs chuck pot roast
1 lb creamer potatoes (skin on)
1 large onion chopped
1 tblspn worcestershire sauce
1 cup carrots
1 cup celery
1 tsp stone ground mustard
2 tsp ginger garlic paste

Spice Mix:
1 tsp salt
2 tsp fennel seeds
½ tsp black pepper corn
½ tsp cumin seeds
3 small cardamoms
1 cinnamon stick
1 bay leaf
¼ tsp nutmeg
1 tsp coriander seeds
½ tsp chilli flakes
2 cups beef broth ( can also be substituted with 2 tsp chicken bouillon powder mixed with 2 cups water)

Optional:

1 tblspn oil
2 tblspn brown gravy mix
½ tsp dried parsley flakes
Cilantro  for garnish

Directions:

Pot roast © Lubna Jamal Photography

1. Set slow cooker to High 4 hours. Alternately, this can also be cooked in a pressure cooker for 2 -21/2 hrs.
2. Rub the spice mix on the chuck roast with the oil.
3. Place in the slow cooker or pressure cooker.
4. Ladle the broth on top.
5. Add the worcestershire sauce, mustard, ginger garlic paste, and onions. Reserve the potatoes, carrots and celery for the end ( last hour for slow cooker and last 10 mins for pressure cooker)
6. Meat should fall apart and be completely tender.
7. Transfer meat and vegetables to a serving dish.
8. Add the brown gravy mix is the broth is too watery. Once thickened, pour over the meat and vegetables.
9. Garnish and serve with some hot yeast dinner rolls.

Note: If using a pressure cooker, check the water level every 30 – 45 mins so the meat doesn’t burn. Add more water if needed.

Let me know in the comments below how your Eastern Pot Roast turned out! and if you are craving for some sweet treats after this delicious dinner, check out my mouth-watering profiteroles as well! Where will The Meandering Path lead you next? Stay tuned and subscribe to find out!