Ingredients
Beef: 3 lbs beef chuck roast (Halal-certified).
Vegetables:
3 large carrots (peeled and cut into chunks),
1 large onion (chopped),
3 garlic cloves (minced),
and 1 lb potatoes (cut into large chunks).
Liquids:
2 cups beef broth (Halal) and 1 tablespoon tomato paste.
Fats & Seasoning:
2 tablespoons olive oil, salt, and black pepper to taste.
Herbs:
Fresh rosemary and thyme.Instructions1. Sear the Beef (Crucial for Flavor)Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper.
Sear the meat for 4–5 minutes on all sides until a deep brown crust forms. Remove the meat and set it aside.2. Sauté the AromaticsIn the same pot, add the chopped onion and carrots.
Cook for about 5 minutes until the onions soften.
Add the minced garlic and tomato paste, stirring for 1 minute until fragrant.3. Deglaze the PanPour in the beef broth. Use a wooden spoon to scrape the brown bits (fond) off the bottom of the pot—this is where the rich flavor in your photo comes from.
4. The Slow CookPlace the beef back into the pot and add the rosemary and thyme.Oven Method: Cover tightly and bake at 325°F (160°C) for about 3 to 4 hours.Adding Potatoes: Add the potato chunks during the last hour of cooking so they become tender without falling apart.5. The Perfect FinishOnce the beef is “fork-tender” (falls apart easily), remove it from the pot. If the liquid is too thin, simmer it on the stove for a few minutes to reduce it into a thick, glossy glaze. Pour the glaze over the meat and garnish with fresh parsley.
