Halal Mushroom Cream Roast Recipe

About this recipe

A hearty and flavorful dinner featuring a halal beef roast smothered in creamy mushroom sauce, slow-cooked to perfection and served over rice or noodles.

Ingredients

• 400 Ml Chaokoh Coconut Cream
• 200 g Urban Platter Vegetable Bouillon & Broth Powder
• 80 g Knorr Vegetables Stock Cubes
• 500 G Kinwaaquinoa

Instructions

1. 1. Take a halal-certified beef tri-tip roast out of the freezer, remove the packaging, and place it into a slow cooker.
2. 2. Sprinkle 2 tablespoons of vegetable bouillon powder evenly over the roast.
3. 3. Spread 2 cans of coconut cream on top of the roast, ensuring it is fully covered.
4. 4. Using the empty soup cans, measure out 2-1/2 cups of vegetable stock and pour it into the slow cooker around the roast.
5. 5. Set the slow cooker to low heat and cook for 10 hours until the beef is tender and infused with the creamy coconut flavor.
6. 6. Serve the roast and sauce over cooked quinoa for a satisfying dinner.