𝗪𝗼𝘂𝗹𝗱 𝗬𝗼𝘂 𝗲𝗮𝘁 𝗣𝗼𝘁 𝗥𝗼𝗮𝘀𝘁 𝘄𝗶𝘁𝗵 𝗣𝗼𝘁𝗮𝘁𝗼𝗲𝘀 𝗮𝗻𝗱 𝗖𝗮𝗿𝗿𝗼𝘁𝘀

Ingredients:

3 lbs beef chuck roast (Halal-certified)

2 tablespoons olive oil

1 large onion, chopped

3 garlic cloves, minced

Ingredients

2 pounds Carrots

6 whole Potatoes

1 whole Sweet Onion

3 cloves Garlic

6 Tablespoons Olive Oil

½ teaspoons Dried Thyme

½ teaspoons Dried Parsley

Salt And Pepper, to taste

How To Make Roast, Potatoes, Carrots and Onions

Preheat oven 475ºF.

Peel carrots, cut into bite size pieces. Dice potatoes into bite size pieces, leaving the skin on. Cut onion into eighths. Mince the garlic.

Combine carrots, potatoes, and onion in a large bowl. Drizzle olive oil over vegetables, add garlic, thyme, parsley, salt (to taste), and pepper (to taste).

Toss until the vegetables are covered in olive oil and seasoning. Place on a cookie sheet in a single layer and cover with foil.

Roast for 45 minutes. Remove foil and continue roasting another 30 minutes or until golden brown, stirring every 10 minutes.