Halal Herb-Crusted Roast Beef Dinner Recipe

About this recipe

A hearty and flavorful roast beef dinner featuring tender halal beef, aromatic herbs, and perfectly roasted vegetables. Ideal for a satisfying dinner solution.

Ingredients

• - Thyme Bunched Herb
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Rosemary Rosmarinus Officinalis Herb Garden Plant
• 250 G Onion Shallots 300g
• 200G Bay'S Kitchen Concentrated Beef Stock
• 1 stick Organic Celery Stick
• - Filippo Berio Garlic Flavoured Olive Oil
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 100 G Jumbo Garlic 100g
• - Borough Broth Co. Tonkotsu Ramen Broth
• 4 Per Pack Albert Bartlett Butter Gold Bakers
• 12.5 Kg Top-Op Cooking Salt 12.5kg
• - Schwartz Garlic Powder 480g
• 1 Kg Harry & Percy British Salad Potatoes

Instructions

1. 1. Cut 1/2-inch incisions into the meaty parts of the halal chuck roast; stuff with sliced shallots and garlic powder. Season the roast generously with salt and pepper, then top with fresh thyme sprigs.
2. 2. Place the roast in the center of a large roasting pan. Pour in 3 cups of beef stock and 1 cup of beef broth. Arrange the sliced carrots and celery stalks around the roast. Cover the pan and marinate in the refrigerator for 8 hours or overnight.
3. 3. Preheat the oven to 300 degrees F (150 degrees C).
4. 4. Toss the sliced carrots and celery stalks with 3 tablespoons of chopped rosemary and 2 tablespoons of olive oil until evenly coated. Spread them around the roast in the pan.
5. 5. Bake the roast in the preheated oven for about 3 hours, or until the vegetables are very tender.
6. 6. Reduce the oven temperature to 250 degrees F (120 degrees C). Continue baking until an instant-read thermometer inserted into the center of the roast reaches 145 degrees F (65 degrees C), approximately 1 hour more.
7. 7. Remove the roast from the oven and let it rest for 10 minutes before slicing. Serve the roast beef with the roasted vegetables for a complete dinner.