Pot Roast with Potatoes and Carrots

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

• 4–5 medium potatoes, peeled and cut into chunks

• 2 cups beef broth (or water + bouillon)

• 1 tablespoon tomato paste (optional)

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 bay leaf

• Salt and black pepper to taste

Instructions:

1. Prepare the Roast:
   Pat the beef dry and season generously with salt and black pepper.

2. Sear the Meat:
   In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until browned. Remove and set aside.

3. Cook Aromatics:
   In the same pot, add onion and garlic. Sauté for 2–3 minutes until fragrant and lightly golden.

4. Deglaze:
   Stir in tomato paste (if using) and cook 1 minute. Add beef broth to deglaze the pot, scraping up any browned bits from the bottom.

5. Add Meat and Herbs:
   Return the roast to the pot. Add thyme, rosemary, and bay leaf. Bring to a gentle simmer.

6. Simmer:
   Cover the pot and cook on low heat for 2.5–3 hours, turning the meat occasionally, until tender.

7. Add Vegetables:
   About 1 hour before the end of cooking, add carrots and potatoes around the roast. Cover and continue cooking until vegetables are tender.

8. Serve:
   Remove bay leaf. Slice or shred the roast and serve with the cooked carrots and potatoes, spooning the rich gravy over the top.

💡 Tip: For extra flavor, sprinkle fresh parsley on top before serving and serve with crusty bread to soak up the sauce.