Slow-Cooked Beef Roast
That cut of meat looks like a lean beef roast (possibly shoulder or round)—perfect for slow cooking until tender and juicy.
Ingredients (Serves 4–6)
1–1.5 kg (2–3 lb) beef roast
2 tbsp olive oil
1 onion (sliced)
3–4 garlic cloves (minced)
2 carrots (chunked)
2 potatoes (chunked) (optional)
1 cup (240 ml) beef broth or water
1 tbsp tomato paste
1 tsp paprika
1 tsp dried thyme or rosemary
Salt & black pepper (to taste)
Instructions
- Season the Meat
Pat beef dry
Rub with salt, pepper, paprika, and herbs - Sear for Flavor
Heat oil in a large pot
Sear beef on all sides until browned (about 3–4 minutes per side) - Build the Base
Remove beef and set aside
In the same pot, sauté onion and garlic until soft
Stir in tomato paste - Slow Cook
Return beef to the pot
Add carrots, potatoes, and broth
Cover and simmer on low for 2.5–3 hours
(or use oven at 160°C / 320°F) - Finish
Meat should be fork-tender
Adjust seasoning and let rest 10 minutes before slicing
Serving Ideas
Serve with mashed potatoes
Pair with rice or crusty bread
Spoon sauce over the meat
Tips for Best Results
Low and slow = tender meat
Don’t skip searing—it adds deep flavor
Add a splash of vinegar or lemon at the end to brighten taste
If tough, cook longer (it will soften!)