1 (4 pound) boneless beef chuck roast
3 cloves garlic, crushed
1 (1 inch) piece ginger, crushed
3 dried red chilies, broken
3 whole black peppercorns, coarsely crushed
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon cumin seeds
1/2 teaspoon ground coriander
salt to taste
3 cups water
1 tablespoon vegetable oil
2 onions, sliced
1/2 teaspoon chili powder
2 large tomatoes, chopped
1/2 cup ketchup
2 tablespoons tomato puree
1 teaspoon ground black pepper
2 tablespoons chopped fresh cilantro
In a slow cooker, put in the garlic, cumin, cloves, water,
peppercorns, ginger, salt, chuck roast, coriander, chilies and
cinnamon stick. Let the mixture cook on high setting for 4-6
hours until the chuck roast becomes tender.
Take the cooked chuck roast from the slow cooker and let it cool
down until it is no longer hot to touch; slice the roast thickly into
even slices. Drain the liquid from the slow cooker and throw
away the spices; keep the drained liquid mixture.
Preheat the oven to 350 ° F (175 ° C).
Put oil in a big oven-safe skillet and let it heat up on medium
heat; saut é the onion for 5-7 minutes in hot oil until it is soft and
browned. Put chili powder on top of the saut é ed onions and let it
cook for 30 seconds until you can smell the aroma.
Add in the black pepper, tomatoes, reserved liquid from the slow cooker,
tomato puree and ketchup and mix; let it cook for 10 minutes
until the mixture has reduced to 3 cups. Put the chuck roast slices
into the skillet and let it simmer for 5-10 minutes until the sauce
is thick in consistency.
Put in preheated oven and bake for 10-15 minutes until it turns
brown in color, baste the roast with the sauce from time to time.
Top the baked roast with chopped cilantro and serve.
Calories: 271 calories;
Total Carbohydrate: 7.6
Total Fat: 18.4