Slow-Cooked Beef Pot Roast
Prep time: 20 mins | Cook time: 3–4 hours (Oven) or 8 hours (Slow Cooker)
Ingredients
The Base:
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3 lbs Beef chuck roast (Halal-certified)
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2 tbsp Olive oil
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Salt and black pepper (generous amounts for seasoning)
The Aromatics & Veggies:
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1 large Onion, chopped
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3 cloves Garlic, minced
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3 large Carrots, peeled and cut into 2-inch chunks
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1 lb Baby potatoes or Yukon Gold potatoes, halved
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2 tbsp Tomato paste
The Braising Liquid:
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2 cups Beef broth (Halal)
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1 tbsp Worcestershire sauce (ensure it’s anchovy-based/Halal)
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2 sprigs Fresh rosemary
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3 sprigs Fresh thyme
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1 Bay leaf
Instructions
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Sear the Beef: Pat the roast dry with paper towels and season generously with salt and pepper on all sides. Heat olive oil in a large Dutch oven (or heavy pot) over medium-high heat. Sear the meat until deeply browned on all sides (about 5 minutes per side). Remove and set aside.
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Sauté Aromatics: In the same pot, add the onions and cook for 3–4 minutes until softened. Stir in the garlic and tomato paste, cooking for another minute until fragrant.
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Deglaze: Pour in a splash of the beef broth and scrape the bottom of the pot with a wooden spoon to release all those flavorful browned bits (the fond).
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Assemble: Return the beef to the pot. Add the carrots, potatoes, rosemary, thyme, and bay leaf. Pour the remaining beef broth and Worcestershire sauce over the top until the liquid reaches about halfway up the side of the roast.
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The Slow Cook: * Oven Method: Cover with a tight-fitting lid and bake at 300°F (150°C) for 3 to 4 hours, or until the beef pulls apart easily with a fork.
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Slow Cooker Method: Transfer everything to your slow cooker and cook on Low for 8–10 hours or High for 5–6 hours.
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The Finish: Remove the meat and vegetables. If you want a thicker gravy, simmer the remaining liquid on the stove with a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) until thickened.