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Slow-Braised Easy Tender Beef & Veggie Roast

A comforting slow-braised roast that combines tender beef and vibrant vegetables, perfect for chilly evenings and cozy family gatherings.
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Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Beef
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs chuck roast Any Halal-friendly cut can be used.
  • 4 pieces carrots, chopped
  • 3 pieces potatoes, cubed
  • 1 piece onion, chopped
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 2 tablespoons olive oil
  • 1 tablespoon Halal-certified Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon thyme
  • 1 leaf bay leaf

Method
 

Preparation
  1. Start by chopping your carrots, potatoes, and onion into even pieces. Mince the garlic and set everything aside.
  2. In a large skillet, heat the olive oil over medium-high heat. Season your chuck roast with salt and black pepper, then sear it for about 4-5 minutes on each side until it's golden brown.
Cooking
  1. Once the roast is browned, transfer it to your slow cooker. Add the chopped vegetables on top of the roast.
  2. Pour the beef broth over the roast and vegetables. Stir in the Worcestershire sauce, thyme, and add the bay leaf.
  3. Cover the slow cooker and set it on low for 8-10 hours or on high for 4-5 hours. The longer, the better, as this will tenderize the meat beautifully.
Serving
  1. Once the roast is cooked, remove it from the slow cooker, slice it, and serve hot with the vegetables and broth poured over the top.

Notes

Substitutions: Any Halal-friendly cut of beef can be used. Always let your beef rest before slicing it to retain juices. You can sauté the vegetables first for deeper flavor if desired. Store leftovers in an airtight container for up to 3-4 days or freeze for up to 3 months. Reheat with a splash of water or broth to maintain moisture.