Roast with Potatoes

 

Pot Roast with Potatoes

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

3-4 medium potatoes, peeled and cut into chunks

2 cups beef broth (Halal-certified)

1 tablespoon Worcestershire sauce (Halal version)

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Instructions:

1. Sear the Roast:

Heat olive oil in a large skillet over medium-high heat.

Season the beef chuck roast with salt and black pepper.

Sear the roast on all sides until browned (about 3-4 minutes per side).

2. Prepare the Slow Cooker (or Dutch Oven):

Place the chopped onions, garlic, carrots, and potatoes in the bottom of a slow cooker (or a large Dutch oven).

3. Add the Roast & Broth:

Place the seared beef on top of the vegetables.

Pour the beef broth and Worcestershire sauce over the meat.

Sprinkle in thyme, rosemary, and add the bay leaves.

4. Cook:

Slow Cooker: Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours, until the meat is tender and falls apart easily.

Oven: If using a Dutch oven, cover and bake at 325°F (163°C) for 3-4 hours.

5. Serve:

Remove the bay leaves before serving.

Shred the beef with a fork and serve with the carrots, potatoes, and flavorful broth.