Halal Vegetable Pot Roast Recipe

About this recipe

A hearty and flavorful vegetable pot roast, perfect for dinner. This dish combines tender vegetables with a rich, spiced sauce, making it a satisfying meal for those seeking a halal-friendly option.

Ingredients

• 500 g Baby Potato (Aloo)
• 100 g Celery Stalk
• 500 ml Bertolli Extra Virgin Olive Oil
• 500 g Organically Grown Sweet Potato
• 1 ltr Real Fruit Power Tomato Juice
• 16 g Orika Oregano
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce

Instructions

1. 1. Preheat oven to 325°F (165°C).
2. 2. Peel a strip around 12 small potatoes or cut medium potatoes into chunks.
3. 3. Lightly spray an unheated Dutch oven with no-stick spray. Add 2 tbsp olive oil and heat over medium heat.
4. 4. Add 1 sweet potato (peeled and cut into chunks) and 3 stalks of celery (chopped into 1-inch pieces) to the pot. Sauté for 5 minutes until slightly softened.
5. 5. Pour in 1 1/2 cups tomato juice and 2 tbsp soy sauce. Stir in 1 tsp dried oregano. Grind black pepper directly from the grinder cap bottle into the pot and season with salt to taste.
6. 6. Add the prepared potatoes to the pot and mix well to coat with the sauce. Note: The tomato juice will remain liquid and will not thicken; stir occasionally to ensure even coating.
7. 7. Cover the Dutch oven with a lid and transfer to the preheated oven. Bake for 1 hour, stirring halfway through, until the vegetables are tender.
8. 8. Remove from the oven, stir gently, and serve hot as a comforting dinner.