Ingredients:
1.5–2 kg (3–4 lb) beef chuck roast (Halal certified)
2 tbsp olive oil
Salt and black pepper, to taste
1 onion, chopped
4 garlic cloves, minced
3 carrots, peeled and cut into chunks
3–4 potatoes, peeled and cut into large pieces
3 cups beef broth (Halal)
2 tbsp tomato paste
1 tbsp soy sauce (Halal certified)
1 tsp apple cider vinegar or lemon juice (for a bit of tang instead of wine)
1 tsp dried thyme
1 tsp rosemary
2 bay leaves
Optional garnish: chopped fresh parsley
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Instructions:
1. Sear the Beef:
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Season the beef with salt and black pepper, then sear on all sides until brown and caramelized. Remove and set aside.
2. Sauté Aromatics:
Add chopped onion to the same pot, sauté until golden.
Add garlic and cook for 1 more minute.
3. Deglaze the Pot:
Pour in ½ cup of beef broth and scrape up any browned bits from the bottom — that’s where the flavor is!
4. Build the Sauce:
Add the rest of the broth, tomato paste, soy sauce, vinegar (or lemon juice), thyme, rosemary, and bay leaves. Stir well.
5. Add Beef and Vegetables:
Return the beef to the pot, then arrange carrots and potatoes around it.
6. Slow Cook:
Oven method: Cover tightly and bake at 160°C (325°F) for 3–4 hours.
Stovetop method: Simmer on very low heat for 3–4 hours, until the meat is fork-tender.
7. Serve:
Discard the bay leaves, shred the beef slightly, and spoon over the rich sauce.
Garnish with chopped parsley .
