Crock Pot Indian Beef
Ingredients
3 lbs.
beef chuck roast
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- canola oil, as needed
1
red bell pepper, sliced
1
onion, sliced
2 cloves
garlic
½ cup
beef stock
7 oz. pkg.
Saffron Road Rogan Josh Simmer Sauce
- chopped fresh cilantro, for garnish
- Kowalski's Naan (from the Bakery Department), warm, for serving
Directions
- Season all sides of roast generously with salt and pepper.
- In a large skillet, heat oil over medium heat; brown roast on all sides (about 15 min. total).
- Transfer roast to a slow cooker; set aside.
- Add red pepper, onion and garlic to the skillet used to brown the roast; sauté for about 5 min., stirring to loosen browned bits of roast from bottom of pan.
- Pour vegetables and stock over meat in slow cooker; cover and cook on high for 5-6 hrs. or on low for 8-10 hrs.
- Remove beef from slow cooker; coarsely chop, discarding excess fat.
- Season meat to taste with salt and pepper.
- Transfer meat to a large skillet; add simmer sauce and set aside.
- Pour vegetables and liquid from the slow cooker through a fine-mesh strainer; reserve liquid and discard vegetables.
- Add a small amount of reserved liquid to the pan with the beef to reach desired consistency; heat through.
- Garnish with cilantro; serve with warm naan.
