Description
Experience the ultimate comfort of a slow-simmered, tender beef chuck roast paired with hearty root vegetables. This soul-warming, one-pot masterpiece requires minimal morning effort, allowing the flavors to harmonize throughout the day. It is the perfect balance of high-quality protein and nutrient-dense produce, providing a wholesome, restorative meal that melts in your mouth and nourishes the spirit.
Ingredients
3–4 lb beef chuck roast
5–6 garlic cloves, minced
1.5 lb petite potatoes
1 lb baby carrots
1 large onion, chopped
2 cups beef broth (halal/alcohol-free)
1 tablespoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Place the chopped onion and potatoes at the bottom of the crockpot.
Pat the beef chuck roast dry and season liberally with salt and pepper.
Place the roast on top of the vegetables in the crockpot.
Add the minced garlic, dried thyme, and beef broth.
Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
Once tender, carefully remove the meat to a platter, shred it, and serve alongside the vegetables with the cooking juices.
Notes
Ensure the beef broth used is certified halal or made from scratch without wine. For thicker gravy, whisk a tablespoon of cornstarch with cold water and stir it into the liquid during the last 30 minutes of cooking. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg