🥩 Slow-Cooked Beef Roast
That cut of meat looks like a lean beef roast (possibly shoulder or round)—perfect for slow cooking until tender and juicy.
🧾 Ingredients (Serves 4–6)
1–1.5 kg (2–3 lb) beef roast
2 tbsp olive oil
1 onion (sliced)
3–4 garlic cloves (minced)
2 carrots (chunked)
2 potatoes (chunked) (optional)
1 cup (240 ml) beef broth or water
1 tbsp tomato paste
1 tsp paprika
1 tsp dried thyme or rosemary
Salt & black pepper (to taste)
👩🍳 Instructions
- Season the Meat
Pat beef dry
Rub with salt, pepper, paprika, and herbs - Sear for Flavor
Heat oil in a large pot
Sear beef on all sides until browned (about 3–4 minutes per side) - Build the Base
Remove beef and set aside
In the same pot, sauté onion and garlic until soft
Stir in tomato paste - Slow Cook
Return beef to the pot
Add carrots, potatoes, and broth
Cover and simmer on low for 2.5–3 hours
(or use oven at 160°C / 320°F) - Finish
Meat should be fork-tender
Adjust seasoning and let rest 10 minutes before slicing
🍽️ Serving Ideas
Serve with mashed potatoes 🥔
Pair with rice or crusty bread
Spoon sauce over the meat
🔥 Tips for Best Results
Low and slow = tender meat
Don’t skip searing—it adds deep flavor
Add a splash of vinegar or lemon at the end to brighten taste
If tough, cook longer (it will soften!)