Easy Pot Roast with Potatoes and Carrots

 

Ingredients:

4 medium potatoes, peeled and cut into chunks

2 cups beef broth (Halal-certified)

1 cup water

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce (Halal alternative if needed)

2 teaspoons salt (adjust to taste)

1 teaspoon black pepper

1 teaspoon dried thyme

2 bay leaves

Fresh parsley, chopped (for garnish)

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Instructions:

1. Prepare the roast

Pat the beef chuck roast dry with paper towels. Season generously with salt and black pepper on all sides.

2. Sear the meat

Heat olive oil in a large Dutch oven (or heavy pot) over medium-high heat.

Sear the roast on all sides until browned (about 3–4 minutes per side). Remove and set aside.

3. Sauté vegetables

In the same pot, add chopped onion and garlic. Cook for 2 minutes until fragrant.

Stir in carrots and potatoes.

4. Deglaze and add liquids

Stir in tomato paste, then pour in beef broth and water.

Add Worcestershire sauce, thyme, bay leaves, and adjust seasoning. Scrape up any browned bits from the bottom of the pot.

5. Cook the roast

Return the beef roast to the pot, nestling it among the vegetables.

Bring to a simmer, then cover with a lid.

6. Slow cook

Oven method: Transfer the pot to a preheated oven at 325°F (160°C) and cook for 3–4 hours until the meat is tender.

Stovetop method: Simmer on low heat for about 3 hours, checking occasionally.

7. Finish and serve

Remove bay leaves. Shred or slice the roast.

Garnish with fresh parsley before serving.