Pot Roast with Potatoes

🍽️ Halal Pot Roast with Potatoes & Carrots

Ingredients:

3 lbs beef chuck roast (Halal-certified)

2 tbsp olive oil

1 large onion, chopped

3 garlic cloves, minced

3 large carrots, peeled and cut into chunks

4-5 medium potatoes, peeled and cut into chunks

2 cups beef broth (ensure it's halal)

1 tbsp tomato paste (optional, for richer flavor)

1 tsp dried thyme

1 tsp dried rosemary

Salt and black pepper to taste

Instructions:

1. Sear the Roast:

Pat the roast dry and season with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned (about 3-4 minutes per side). Remove and set aside.

2. Sauté Aromatics:

In the same pot, add chopped onion and cook for 3-4 minutes. Add garlic and cook for 1 minute until fragrant.

3. Deglaze & Add Liquid:

Add tomato paste (if using), stir for a minute. Pour in the beef broth, scraping up any browned bits from the bottom.

4. Assemble & Cook:

Return the roast to the pot. Add carrots and potatoes around the meat. Sprinkle in thyme and rosemary.

5. Cook Until Tender:

Stovetop: Cover and simmer on low for 3–4 hours.

Oven: Bake at 300°F (150°C) for 3–4 hours.

Slow Cooker: Cook on low for 8 hours or high for 5–6 hours.

Pressure Cooker/Instant Pot: Cook on high pressure for 60–70 minutes, natural release.

6. Serve:

Slice or shred the roast and serve with the tender potatoes and carrots. Spoon the flavorful broth over everything.