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@ummu.ayyub.indonesia: Surah Ar-Rahman ayat 14 15 16 17 18 | Pelajaran penting: . Asal penciptaan jadi pengingat — manusia dari tanah liat kering seperti tembikar, jin dari api yang menyala tanpa asap, keduanya sama-sama makhluk yang lemah di hadapan Khaliq. 2. Allah adalah Rabbul masyriqain dan maghribain — Rabb dua timur dan dua barat, yang mengatur terbit tenggelamnya matahari di musim panas dan musim dingin. 3. Hikmahnya untuk merendahkan hati — setelah tahu dari apa dia dicipta dan betapa besar kekuasaan Rabb yang mengatur alam, manusia tidak layak sombong, tapi wajib bersyukur, karena semua nikmat ini tidak mungkin didustakan. #BeautifulVoice #murottal #alquran #arrahmam #murottaltemplate

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rizal.kasim96
Rizal Kasim :
Aamiinnn Alhamdulillah 🤲🤲🤲
2026-10-14 17:55:12
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bangkai.berjalan1
bangkai berjalan :
asalamu'alaikum....
2026-10-14 16:16:06
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ariffsuper._
𝘼𝙧𝙞𝙛𝙛𝙎𝙪𝙥𝙚𝙧ツ :
𝘼𝙡𝙡𝙖𝙝𝙪𝙢𝙖 𝙨𝙤𝙡𝙡𝙞 𝙖𝙡𝙖 𝙈𝙪𝙝𝙖𝙢𝙢𝙖𝙙.🌺
2026-10-15 06:48:49
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jamaliah1463
Jamaliah Binti Yussof :
🤲🤲🤲
2026-10-14 14:56:37
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Cozy Beef Pot Roast ✨ This is what fall dinner dreams are made of 🍂🤎 Full recipe below ⬇️ Ingredients: 🥩 Pot Roast - 1 1/2 tsp salt (9g) - 1 1/2 tsp onion powder (4.5g) - 1 1/2 tsp garlic powder (4.5g) - 1 tsp black pepper (2g) - 2 1/2–3 lb beef chuck roast (1134–1361g) - 1 tbsp olive oil (15g) - 3 tbsp unsalted butter (42g) - 1 medium white or yellow onion, sliced (150g) - 3 celery stalks, diced (120g) - 3 large carrots, sliced (225g) - 1–1 1/2 lb baby potatoes (454–680g) - 5 garlic cloves, minced (15g) - 1 1/2 tsp dried rosemary (1.5g) - 1 1/2 tsp dried thyme (1.5g) - 2 tbsp tomato paste (32g) - 4 cups beef or vegetable broth (960g) - 1 1/2 tbsp Worcestershire sauce (22g) - 2 tbsp all-purpose flour (16g) 🥣 Gravy Slurry - 2 tbsp cornstarch (16g) - 3 tbsp cold water (45mL) 🥔 Garlic Thyme Mashed Potatoes - 6 medium russet potatoes, peeled and diced (900g) - 1 whole head garlic (50–60g) - 1/2 cup unsalted butter (113g) - 1 cup heavy cream (240g) - 1 tsp dried thyme (1g) - 1/2 tsp onion powder (1.5g) - 1/2 tsp garlic powder (1.5g) - 1 1/2 tsp salt (9g), divided - 1/2 tsp black pepper (1g) Instructions: 🥩 Pot Roast 1. Preheat the oven to 325°F (165°C). 2. Pat the chuck roast dry with paper towels. Rub the roast with olive oil, then season evenly with the seasoning mixture. 3. Heat a large Dutch oven over medium-high heat. Once hot, add the seasoned chuck roast and sear for 3–4 minutes per side, until deeply browned. Remove the roast and set aside. 4. Reduce the heat to medium. Add the butter to the same pot. 5. Add the onion and celery. Cook for 2–3 minutes, stirring occasionally. 6. Add the minced garlic, dried rosemary, and dried thyme. Cook for 30–60 seconds, until fragrant. 7. Stir in the tomato paste and flour. Cook for 1–2 minutes, stirring constantly, until the flour is incorporated and the tomato paste begins to caramelize slightly. 8. Pour in the Worcestershire sauce and about 1 cup of the broth. Scrape the bottom of the pot thoroughly with a wooden spoon to loosen all the browned bits. 9. Pour in the remaining broth and stir until everything is well combined. 10. Return the seared chuck roast to the pot. The roast does not need to be completely submerged—the broth should come roughly 1/3 of the way up the sides of the meat. 11. Bring the liquid to a gentle simmer, then cover the Dutch oven tightly with the lid or foil. 12. Place the covered pot in the oven and cook at 325°F (165°C) for 1 1/2 hours. 13. After 1 1/2 hours, carefully remove the pot from the oven. Flip the roast so the other side is sitting in the broth. Add a little more broth if needed to maintain the liquid level. 14. Cover the pot tightly again and return it to the oven for another 45 minutes. 15. After the additional 45 minutes, remove the pot and add the carrots and baby potatoes around the roast. Push them down into the broth as much as possible. If the liquid level is low, add a little more broth. 16. Cover the pot again and return it to the oven for 45–60 minutes, until the carrots and potatoes are fork-tender and the roast is very tender and easily pulls apart with a fork. If the roast is still firm after the vegetables are tender, remove the carrots and potatoes if needed and continue cooking the roast, covered, in 20–30 minute increments until it reaches a fall-apart texture. 17. Once the roast and vegetables are finished, carefully remove the beef and vegetables from the pot and set aside. 18. Bring the remaining liquid in the pot to a gentle simmer. Whisk together the cornstarch and cold water to make the slurry. Slowly whisk the slurry into the simmering liquid, adding it gradually until the gravy reaches your desired thickness. Cook for 1–2 minutes, stirring constantly. 19. Let the roast rest for 10–15 minutes before shredding or slicing. Serve the beef, vegetables and thickened gravy over a bed of mashed potatoes. Enjoy 🤎 #PotRoast #FallRecipes #CozyDinner #ComfortFood #TikTokCreatorSearchInsightsIncentive
Cozy Beef Pot Roast ✨ This is what fall dinner dreams are made of 🍂🤎 Full recipe below ⬇️ Ingredients: 🥩 Pot Roast - 1 1/2 tsp salt (9g) - 1 1/2 tsp onion powder (4.5g) - 1 1/2 tsp garlic powder (4.5g) - 1 tsp black pepper (2g) - 2 1/2–3 lb beef chuck roast (1134–1361g) - 1 tbsp olive oil (15g) - 3 tbsp unsalted butter (42g) - 1 medium white or yellow onion, sliced (150g) - 3 celery stalks, diced (120g) - 3 large carrots, sliced (225g) - 1–1 1/2 lb baby potatoes (454–680g) - 5 garlic cloves, minced (15g) - 1 1/2 tsp dried rosemary (1.5g) - 1 1/2 tsp dried thyme (1.5g) - 2 tbsp tomato paste (32g) - 4 cups beef or vegetable broth (960g) - 1 1/2 tbsp Worcestershire sauce (22g) - 2 tbsp all-purpose flour (16g) 🥣 Gravy Slurry - 2 tbsp cornstarch (16g) - 3 tbsp cold water (45mL) 🥔 Garlic Thyme Mashed Potatoes - 6 medium russet potatoes, peeled and diced (900g) - 1 whole head garlic (50–60g) - 1/2 cup unsalted butter (113g) - 1 cup heavy cream (240g) - 1 tsp dried thyme (1g) - 1/2 tsp onion powder (1.5g) - 1/2 tsp garlic powder (1.5g) - 1 1/2 tsp salt (9g), divided - 1/2 tsp black pepper (1g) Instructions: 🥩 Pot Roast 1. Preheat the oven to 325°F (165°C). 2. Pat the chuck roast dry with paper towels. Rub the roast with olive oil, then season evenly with the seasoning mixture. 3. Heat a large Dutch oven over medium-high heat. Once hot, add the seasoned chuck roast and sear for 3–4 minutes per side, until deeply browned. Remove the roast and set aside. 4. Reduce the heat to medium. Add the butter to the same pot. 5. Add the onion and celery. Cook for 2–3 minutes, stirring occasionally. 6. Add the minced garlic, dried rosemary, and dried thyme. Cook for 30–60 seconds, until fragrant. 7. Stir in the tomato paste and flour. Cook for 1–2 minutes, stirring constantly, until the flour is incorporated and the tomato paste begins to caramelize slightly. 8. Pour in the Worcestershire sauce and about 1 cup of the broth. Scrape the bottom of the pot thoroughly with a wooden spoon to loosen all the browned bits. 9. Pour in the remaining broth and stir until everything is well combined. 10. Return the seared chuck roast to the pot. The roast does not need to be completely submerged—the broth should come roughly 1/3 of the way up the sides of the meat. 11. Bring the liquid to a gentle simmer, then cover the Dutch oven tightly with the lid or foil. 12. Place the covered pot in the oven and cook at 325°F (165°C) for 1 1/2 hours. 13. After 1 1/2 hours, carefully remove the pot from the oven. Flip the roast so the other side is sitting in the broth. Add a little more broth if needed to maintain the liquid level. 14. Cover the pot tightly again and return it to the oven for another 45 minutes. 15. After the additional 45 minutes, remove the pot and add the carrots and baby potatoes around the roast. Push them down into the broth as much as possible. If the liquid level is low, add a little more broth. 16. Cover the pot again and return it to the oven for 45–60 minutes, until the carrots and potatoes are fork-tender and the roast is very tender and easily pulls apart with a fork. If the roast is still firm after the vegetables are tender, remove the carrots and potatoes if needed and continue cooking the roast, covered, in 20–30 minute increments until it reaches a fall-apart texture. 17. Once the roast and vegetables are finished, carefully remove the beef and vegetables from the pot and set aside. 18. Bring the remaining liquid in the pot to a gentle simmer. Whisk together the cornstarch and cold water to make the slurry. Slowly whisk the slurry into the simmering liquid, adding it gradually until the gravy reaches your desired thickness. Cook for 1–2 minutes, stirring constantly. 19. Let the roast rest for 10–15 minutes before shredding or slicing. Serve the beef, vegetables and thickened gravy over a bed of mashed potatoes. Enjoy 🤎 #PotRoast #FallRecipes #CozyDinner #ComfortFood #TikTokCreatorSearchInsightsIncentive
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