Ingredients:
3 lbs beef chuck roast (Halal-certified)
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
3 large carrots, peeled and cut into chunks
4 medium potatoes, peeled and quartered
2 cups beef broth
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1/2 teaspoon paprika
Salt and black pepper to taste
Directions:
1. Sear the Beef Roast:
a. Heat olive oil in a large skillet over medium-high heat.
b. Season the roast with salt and pepper, then sear on all sides until browned, about 3-4 minutes per side. Remove and set aside.
2. Prepare the Vegetables:
a. In the same skillet, sauté onions and garlic for 2-3 minutes until fragrant.
3. Combine Ingredients:
a. Place the seared roast in a large pot or Dutch oven.
b. Add the carrots, potatoes, and sautéed onion and garlic around the roast.
4. Make the Cooking Liquid:
a. In a bowl, whisk together beef broth, tomato paste, thyme, rosemary, paprika, and the bay leaf. Pour over the roast and vegetables.
5. Cook the Pot Roast:
a. Cover and simmer on low heat for 3-4 hours, or until the roast is fork-tender and the vegetables are cooked through. You can also cook it in the oven at 300°F (150°C) for the same duration.
6. Serve:
a. Remove the roast and vegetables from the pot. Slice the roast and serve with the potatoes and carrots. Spoon the cooking liquid over the top as a gravy.
Prep Time: 20 minutes | Cooking Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 450 kcal per serving | Servings: 6 servings
