Halal Herb-Crusted Roast With Vegetables Recipe

Name: Halal Herb-Crusted Roast with Vegetables
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 165 min
Cuisine: Fusion
Ingredients: 100 g Sambar Onion Peeled; 500 g X 2 Organically Grown Potato Combo; 51 g Knorr Classic Thick Tomato Soup; 200 g Hydroponic Sweet Bell Pepper (Cocktail); 50 g On1Y Black Peppercorns With Grinder; 100 g Zoff Garlic Powder

Fusion cuisine

Halal Herb-Crusted Roast with Vegetables recipe

About this recipe

A hearty and flavorful dinner featuring a tender halal beef roast, seasoned with aromatic spices and baked alongside carrots and potatoes in a rich mushroom sauce.

Ingredients

100 g Sambar Onion Peeled
500 g X 2 Organically Grown Potato Combo
51 g Knorr Classic Thick Tomato Soup
200 g Hydroponic Sweet Bell Pepper (Cocktail)
50 g On1Y Black Peppercorns With Grinder
100 g Zoff Garlic Powder

Instructions

1. Preheat your oven to 325°F (165°C).
2. Season the halal beef roast with 1/2 teaspoon garlic powder and 1/2 teaspoon black pepper, ensuring even coverage. Place the roast in a roasting pan.
3. Add 4 quartered onions around the roast in the pan. Pour 3 cans of tomato soup evenly over the roast and onions.
4. Cover the roasting pan with a lid or aluminum foil and bake in the preheated oven for 2 hours and 30 minutes.
5. After 2 hours and 30 minutes, add 2 peeled and quartered potatoes and 1 cup of diced bell pepper to the pan. Re-cover and bake for an additional 1 hour, or until the vegetables are tender and the roast is fully cooked.
6. Remove the pan from the oven and let the roast rest for 10 minutes before slicing. Serve the roast and vegetables with the rich sauce from the pan.