Prep the vegetables:

• Peel and cut the potatoes, sweet potato, carrots, parsnips, celery root, and onion into medium chunks. Peel the garlic cloves.

Sear the meat:

• In a large heavy-bottomed pot or Dutch oven, heat a thin layer of oil over medium-high heat. Sear the asado on all sides until browned (about 2–3 minutes per side).

Sauté the aromatics:

• Add the chopped onion and whole garlic cloves to the pot. Sauté for 3–4 minutes until fragrant and lightly golden.

Add the veggies:

• Add all chopped vegetables to the pot and stir to combine.

Add tomato and spices:

• Pour in the tomato puree. Season generously with salt, pepper, cumin, and paprika. Mix everything gently.

Add liquid: Add enough water (or no-sugar-added broth) to just barely cover the contents.

• Add enough water (or no-sugar-added broth) to just barely cover the contents.

Shabbos Overnight Instructions (Crockpot or Blech):

• Here’s how to do it:

Prep as directed:

• Follow all the steps—sear the meat, sauté onion and garlic, add veggies, spices, and liquid.
• Transfer to a crockpot or heavy pot:

- Crockpot: Set to low and leave overnight (12–16 hours).

- Stovetop/Blech: Bring to a boil, then cover tightly and place on a blech or hot plate before Shabbos starts.

Check liquid levels: Make sure ingredients are just covered with water or broth. Add a bit more to account for overnight simmering.

• Serve hot on Shabbos day: