Eat Pot Roast with Potatoes and Carrots

Would You Eat 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 (Halal)
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and black pepper to taste
👩‍🍳 Instructions:
1️⃣ Season the Roast
Pat the beef dry with paper towels.
Season generously with salt and black pepper on all sides.
2️⃣ Sear the Meat
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
Sear the roast for 4–5 minutes per side until nicely browned.
Remove and set aside.
3️⃣ Sauté Aromatics
In the same pot, add chopped onion and cook for 3–4 minutes until softened.
Add garlic and cook for 30 seconds until fragrant.
Stir in tomato paste and cook for 1 minute.
4️⃣ Build the Flavor
Pour in beef broth and scrape the bottom of the pot to release browned bits.
Add thyme, rosemary, and bay leaf.
5️⃣ Slow Cook
Return the roast to the pot.
Cover and cook:
In the oven at 325°F (160°C) for 3–3½ hours
OR
On the stovetop on very low heat for about 3 hours
After 1½ hours, add the carrots and potatoes around the roast.
6️⃣ Finish & Serve
Cook until the meat is fork-tender and vegetables are soft.
Remove bay leaf.
Spoon the rich sauce over the meat and vegetables before serving.
✨ Tender, juicy beef with flavorful gravy and hearty vegetables — perfect comfort food!