📜 Ingredients

1.5 kg (about 3.3 lbs) Halal Beef Chuck Roast, trimmed

2 tablespoons olive oil

1 large yellow onion, chopped

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3 large carrots, peeled and roughly chopped (for the pot roast)

2 stalks celery, roughly chopped

4 cloves garlic, minced

4 cups (about 960ml) halal beef broth

1/4 cup (about 60g) tomato paste

2 tablespoons halal Worcestershire sauce (or 1 tbsp soy sauce + 1 tbsp apple cider vinegar)

1 teaspoon dried thyme

2 bay leaves

Salt and freshly ground black pepper, to taste

2 tablespoons all-purpose flour or cornstarch (for gravy, optional)

1 kg (about 2.2 lbs) Russet or Yukon Gold potatoes, peeled and quartered (for mashed)

500g (about 1.1 lbs) baby potatoes, halved

3 large carrots, peeled and cut into thick sticks (for roasting)

400g (about 14 oz) fresh green beans, trimmed

1/2 cup (113g) unsalted butter, softened

1/2 cup (120ml) warm milk or cream

Drizzle of olive oil (for roasting vegetables)

📝 Instructions

Season the Halal beef chuck roast generously with salt and black pepper. Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef on all sides until deeply browned, about 3-4 minutes per side. Remove beef from the pot and set aside.
Add the chopped onion, the first batch of roughly chopped carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste, dried thyme, and bay leaves. Cook for 2 minutes, stirring constantly. Pour in the halal beef broth and halal Worcestershire sauce (or alternative blend), scraping up any browned bits from the bottom of the pot. Bring to a simmer.
Return the seared beef roast to the pot. Ensure it’s mostly submerged in the liquid. Cover the Dutch oven and transfer to a preheated oven at 160°C (325°F) for 3-4 hours, or until the beef is incredibly fork-tender.
While the roast cooks, prepare the potatoes for mashing: Place the peeled and quartered potatoes in a large pot, cover with cold salted water, bring to a boil, then reduce heat and simmer until very tender (15-20 minutes). Drain well.
For roasted vegetables: In a large bowl, toss the halved baby potatoes and the second batch of carrots cut into sticks with a drizzle of olive oil, salt, and pepper. Spread them evenly on a baking sheet. During the last hour of the pot roast’s cooking, add the roasted vegetables to the oven. Cook until tender and slightly caramelized, about 45-60 minutes.
For green beans: Steam or blanch the trimmed fresh green beans until crisp-tender, about 3-5 minutes.
Once the beef is fork-tender, carefully remove it from the pot and transfer it to a cutting board. Tent with foil and let it rest for 10-15 minutes before shredding or slicing.
To make the gravy: Skim off any excess fat from the liquid in the Dutch oven. If desired, strain out the cooked vegetables for a smoother gravy or blend them into the sauce for a thicker, more rustic consistency. For a smooth gravy, whisk 2 tablespoons of flour or cornstarch with a little cold water to form a slurry, then gradually whisk into the simmering liquid until thickened to your desired consistency. Taste and adjust seasoning.
Mash the cooked potatoes with softened butter and warm milk/cream until smooth and fluffy. Season with salt and pepper to taste.
Serve the shredded or sliced beef with generous spoonfuls of the rich gravy, alongside creamy mashed potatoes, tender roasted baby potatoes, caramelized carrots, and vibrant green beans. Enjoy your delicious, homemade feast!