Halal Pot Roast With Vegetables Recipe

About this recipe

A hearty and flavorful dinner featuring tender halal beef roast, slow-cooked with a medley of vegetables and aromatic spices. Perfect for a comforting evening meal.

Ingredients

• 1 ltr Real Fruit Power Tomato Juice
• 100 g Garlic - Single Clove
• 500 g Carrot
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 500 ml I'Mwow Apple Cider Vinegar (With Mother)
• 1 kg Whole Farm Grocery Sugar (Packet)
• 1 kg Akar Powder Salt
• 100 g Catch Sprinklers - Black Pepper Powder
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 16 g Orika Oregano
• 1 piece Brown Onion

Instructions

1. 1. Trim any excess fat from the halal chuck roast and cut it to fit into your crockpot if necessary.
2. 2. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Brown the roast on all sides to seal in the juices.
3. 3. In a bowl, mix 1 1/2 cups of tomato juice, 1/4 cup of red wine vinegar substitute (such as apple cider vinegar), 2 teaspoons of soy sauce, 1 teaspoon of sugar, 1/2 teaspoon of oregano, 1/2 teaspoon of oregano, 1/4 teaspoon of black pepper, and 1 minced garlic clove.
4. 4. Place 6 peeled and chopped carrots and 1 peeled and chopped brown onion into a 6-quart crockpot. Sprinkle 1/4 cup of cornstarch over the vegetables.
5. 5. Place the browned roast on top of the vegetables in the crockpot.
6. 6. Pour the prepared tomato juice mixture evenly over the roast and vegetables.
7. 7. Cover the crockpot and cook on a low-heat setting for 10 to 12 hours or on a high-heat setting for 5 to 6 hours, until the meat is tender and the vegetables are cooked through.
8. 8. Once cooked, transfer the roast and vegetables to a serving platter.
9. 9. Skim any fat from the surface of the gravy left in the crockpot.
10. 10. Serve the roast and vegetables with the gravy on the side for a delicious and satisfying dinner.