Indian Pot Roast

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

½ teaspoon cumin seeds

½ teaspoon ground coriander

salt to taste

3 cups water

1 tablespoon vegetable oil

2 onions, sliced

½ teaspoon chili powder

2 large tomatoes, chopped

½ cup ketchup

2 tablespoons tomato puree

1 teaspoon ground black pepper

2 tablespoons chopped fresh cilantro

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.

Remove roast and let cool enough to handle; cut into thick slices. Strain liquid from slow cooker, discarding spices, and reserving liquid.

Preheat oven to 350 degrees F (175 degrees C).

Heat oil in a large oven-proof skillet over medium heat; cook and stir onion until brown and tender, 5 to 7 minutes. 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. Place sliced meat into skillet and simmer until sauce thickens, 5 to 10 minutes.

Bake in preheated oven, basting occasionally with sauce, until browned, 10 to 15 minutes. Serve garnished with chopped cilantro.