Tandoori Pot Roast – for International Women’s Day

5 from 4 votes
Prep Time 30 minutes
Cook Time 2 hours
Rest Time 10 minutes
Total Time 2 hours 40 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 136 kcal


The meat

  • 900 g Roast beef
  • Tandoori spice
  • Himalayan salt
  • 2 tablespoon Butter
  • 1 size Chopped onion
  • 1 size Quartered tomato
  • 2 teaspoon Dried oregano

The cauliflower

  • 1 piece Cauliflower fresh
  • 1 piece Fresh onion
  • 3 tablespoon Butter
  • 2 tablespoon Breadcrumbs
  • Salt



  • I wanted to give this dish a bit of an oriental touch. Although people don't actually eat beef there. But at the country butcher, who drives to our front door every week, the fresh beef laughed at us and was also very tender and tasty. That's why this is intended for all women in the world who would definitely like it too. GLG Grete

Preparation of pot roast

  • Rub the meat evenly all around with the salt and tandoori. If everything is well covered, the amount is enough.
  • In a frying pan with a lid or stew pot, heat the butter a little and then fry the meat well on both sides. Then sauté the onion and sauté the tomato a little.
  • Deglaze with 400 milliliters of water. Put the lid on, bring to the boil and then simmer on the lowest setting for 120 minutes. Replace simmered liquid in between. This makes a nice sauce.
  • Finally, chop up the ingredients in the sauce with the whisk and thicken the sauce as usual. Season well again.
  • Cut the meat into slices and let it steep in the sauce for a moment.
  • In the meantime, cook the cleaned cauliflower with a halved onion in a little salted water for about 20 minutes. Then pour off the water.
  • Melt the butter in a small pot. Mix in breadcrumbs and fry until brown. Pour over the cauliflower.
  • There was also boiled potatoes. Good Appetite.


Serving: 100gCalories: 136kcalCarbohydrates: 3.7gProtein: 10.9gFat: 8.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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