Rosemary Tamarind Pot Roast

It is cold. It is snowing. It’s hard to get outside, so I’ve been stuck in all day. If there’s any meal that calls out to me for this type of weather, it is pot roast. A nice hearty oven baked amalgamation of beef and vegetables that can be customized in a myriad of ways. Today’s edition involves a few new roster additions and also has some notable subtractions from more traditional recipes. I also made this as a meal for one, so my scaled up cook times are an approximation…always let internal temperature be your guide, and you’ll avoid any issues of doneness or safety! I put this over barley, but it goes well over any ancient grain. Play around with it, and make it yours!

Time: 1-3 hrs – Variable depending on size of roast


  • 1 Bottom Round Roast
    • I prefer this cut because it’s reasonable, and it’s lean. It’s also very versatile, as it can be cut into steaks, cubes for stew, flattened out and stuffed, etc. Can’t go wrong. However, because it’s so lean, the marination provides…shall we say…some nice scientific encouragement to the meat.
  • 1 Large Red Onion cut into large pieces
  • Brussels Sprouts to your liking cut in halves
  • White Mushrooms to your liking cut into quarters
  • Corn
  • Tamarind Paste
  • 1-2 sprigs of Rosemary
  • Worcestershire sauce


  • Marinade (scale up or down based on size of roast)
    • Mix tamarind paste in water (1 cup of water = 1 tbsp tamarind paste) with a few spritzes of Worcestershire sauce and the rosemary
    • Bring to a boil for 5-10 minutes until the aromatics become enticing
    • Pour into a glass container big enough to hold the roast, and let cool
    • Once cooled, put the steak in the marinade and roll it around to cover. Place in fridge, and rotate the meat periodically throughout the waiting period (30 minutes to 24 hours…the longer the better)
  • Cooking
    • Preheat the oven to 325 degrees Fahrenheit
    • Sear the meat in a hot pan for 1-2 minutes on each side, using butter or oil in the pan to prevent sticking
      • I prefer a cast iron dutch oven, but it is not strictly necessary. Any good pan will do, and afterwards, the roast can be placed in a roasting pan if not using a dutch oven. The world will not end.
    • Once the meat is browned, remove it from the pan and set it aside (in a place that is safe from inquisitive dogs or cats). Put the onion and Brussels sprouts in the same pan with a splash of water or red wine to get them started.
    • Once the Brussels sprouts turn a bright green, and the onion turns opaque, add the mushrooms for a bit, and then add the meat back into the pan (or add the veggies into the roasting pan if not using a dutch oven), and pour the rest of the marinade and a little more water or wine to ensure good braising
    • Put the whole thing in the oven until the meat reaches an internal temperature of 145 to 160 degrees F to suit your preferences.
    • Pull out of oven and let sit for 5 minutes.
    • Serve, dig in, and enjoy!

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