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–+ servings
Slow-Cooked Beef

Slow-Cooked Beef

Indulge in the rich flavors of Slow-Cooked Beef with tender potatoes and carrots. Perfect for cozy dinners or impressing guests effortlessly.
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Prep Time 15 minutes
Cook Time 3 hours
Resting Time 10 minutes
Total Time 3 hours 25 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1400 g beef roast (preferably chuck roast or brisket)
  • 4 large carrots
  • 4 medium potatoes
  • 1 onion, finely chopped
  • 3 cloves garlic, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 cups halal beef broth
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Equipment

  • Heavy-duty Dutch oven
  • Sharp knife
  • Cutting board
  • Tongs
  • Measuring spoons
  • Oven thermometer optional

Method
 

  1. Preheat your oven to 163°C (325°F).
  2. Pat the beef dry and season with salt, pepper, and garlic powder.
  3. Let the beef sit for 10 minutes after seasoning.
  4. Heat olive oil in a large Dutch oven over medium-high heat.
  5. Sear the beef for 4-5 minutes per side until golden-brown, then set aside.
  6. Sauté onions and garlic in the same pot until fragrant and translucent.
  7. Stir in tomato paste and cook for a few minutes.
  8. Deglaze with a splash of beef broth.
  9. Pour in the remaining beef broth and add thyme and rosemary.
  10. Nestle the beef back into the pot, cover, and place in the oven.
  11. After two hours, add carrots and potatoes around the beef.
  12. Cover and return to the oven for another hour.
  13. Once done, let the pot rest for 10 minutes.
  14. Slice the beef against the grain and serve with vegetables.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 45gFat: 10gSaturated Fat: 3gCholesterol: 120mgSodium: 680mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 1500IUVitamin C: 15mgCalcium: 40mgIron: 4mg

Notes

For an extra layer of flavor, you can brown the vegetables before adding them to the pot.
Store leftovers in an airtight container for up to four days; reheat on the stovetop or microwave with a splash of broth.
This dish is versatile; feel free to swap in seasonal vegetables or adjust the herbs to your liking. Enjoy!
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