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Ultra close up macro shot of tender slow cooker halal beef pot roast with rich glossy gravy and caramelized carrots

Tender Slow Cooker Halal Beef Pot Roast and Carrots

Fall-apart tender halal beef chuck roast slow-braised to melt-in-your-mouth perfection with sweet rainbow carrots, baby potatoes, fresh rosemary, and a deep savory onion gravy with zero alcohol or wine deglazing.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Calories: 540
Ingredients Method Nutrition Notes

Ingredients
  

For Searing the Halal Beef Roast
  • 3.5 lbs Halal beef chuck roast
  • 2 tbsp olive oil
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
For the Savory Braising Liquid & Veggies
  • 2.5 cups Halal beef bone broth
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 1 large yellow onion
  • 6 cloves fresh garlic
  • 1 lb carrots
  • 1 lb baby Yukon potatoes
  • 3 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 leaves bay leaves
For the Silky Pan Gravy
  • 2 tbsp cornstarch slurry
  • 2 tbsp fresh parsley

Method
 

Sear the Beef Chuck Roast
  1. Pat beef chuck roast completely dry with paper towels. Season all sides generously with kosher salt, black pepper, garlic powder, and smoked paprika.
  2. Heat olive oil in a large heavy skillet or Dutch oven over medium-high heat until shimmering. Sear roast for 4 to 5 minutes per side without moving until a deep, dark brown caramelized crust forms. Transfer seared beef to the slow cooker insert.
Deglaze & Build Slow Cooker Flavor
  1. In the same hot skillet, sauté onion wedges and smashed garlic for 2 minutes. Stir in tomato paste, Worcestershire sauce, balsamic vinegar, and 1 cup of beef bone broth, scraping up all flavorful browned fond bits from the bottom.
  2. Pour the aromatic liquid over the beef in the slow cooker. Add remaining beef bone broth, carrots, halved baby potatoes, rosemary, thyme, and bay leaves around the roast.
Slow Cook to Fall-Apart Perfection
  1. Cover and cook on LOW for 8 to 9 hours (or HIGH for 5 to 6 hours) until the beef yields effortlessly to a fork and shreds with zero resistance.
  2. Transfer beef and vegetables to a warm serving platter. Strain 2 cups of braising juices into a small saucepan. Bring to a simmer, whisk in cornstarch slurry, and bubble for 2 minutes until glossy and thick.
  3. Ladle rich gravy over tender beef and vegetables, scatter fresh chopped parsley, and serve piping hot.

Nutrition

Serving: 1gCalories: 540kcalCarbohydrates: 28gProtein: 46gFat: 26gSaturated Fat: 10gCholesterol: 130mgSodium: 620mgPotassium: 1150mgFiber: 4gSugar: 5gVitamin A: 890IUVitamin C: 22mgCalcium: 60mgIron: 5.2mg

Notes

PRO TIP: Low and slow is the golden rule for chuck roast. Cooking on LOW for 8 hours gently dissolves the tough collagen connective tissue into gelatin, creating succulent melt-in-your-mouth beef.

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