This slow roasting method at low heat is good for tougher cuts of beef; the lower heat prevents any gristle from getting too tough. As slow cooking more delicate cuts will make them mushy.
- black pepper,
- cumin seeds,
- Ginger Garlic Paste,
- Lemon juice,
- Pomegranate juice,
Marinate with vinegar, lemon juice, garlic ginger paste, oil and all spices for overnight in the fridge.
In a pan place beef along with marinade and cook on low flame.
Sprinkle with Pomegranate juice and cook for 3 hours or until the roast becomes golden.
Remove from the heat.