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

• 1 Kg Baby Potatoes 1kg
• 1 stick Organic Celery Stick
• 250G Shallot Onion - 250g
• - Cawston Press Pressed Tomato Juice
• - Sussex Wholefoods Organic Dried Basil
• - Filippo Berio Garlic Flavoured Olive Oil
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Kikkoman 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 garlic flavoured olive oil and heat over medium heat.
4. 4. Add 1 shallot and 3 chopped carrots 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 basil and season with salt and pepper to taste.
6. 6. Add the prepared potatoes to the pot and mix well to coat with the sauce.
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.