Indian Pot Roast

Ingredients

• 4 pound beef chuck boneless
• 3  peppercorns whole black crushed
• 0.5 teaspoon chili powder 
• 1 stick piece cinnamon (1 inch)
• 0.5 teaspoon cumin seeds 
• 2 tablespoons cilantro leaves fresh chopped
• 3 cloves garlic crushed
• 1 inch ginger crushed
• 0.5 teaspoon ground coriander 
• 1 teaspoon ground pepper black
• 0.5 cup catsup 
• 2  onions sliced
• 3  chilies dried red
• 12 servings salt to taste
• 2 tablespoons tomato purée 
• 2 large tomatoes chopped
• 1 tablespoon vegetable oil 
• 3 cups water 

Equipment

• frying pan
• oven
• slow cooker

Directions

1. Place chuck roast, garlic, ginger, chilies, peppercorns, cloves, cinnamon stick, cumin, coriander, salt, and water in a slow cooker. Cook on High until roast is tender, 4 to 6 hours.
2. Remove roast and let cool enough to handle; cut into thick slices. Strain liquid from slow cooker, discarding spices, and reserving liquid.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Heat oil in a large oven-proof skillet over medium heat; cook and stir onion until brown and tender, 5 to 7 minutes.
5. Sprinkle chili powder over onions and cook until fragrant, about 30 seconds. Stir in tomatoes, ketchup, tomato puree, black pepper, and reserved liquid from slow cooker; cook until reduced to 3 cups, about 10 minutes.
6. Place sliced meat into skillet and simmer until sauce thickens, 5 to 10 minutes.
7. Bake in preheated oven, basting occasionally with sauce, until browned, 10 to 15 minutes.
8. Serve garnished with chopped cilantro.