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Fall Pot Roast
3 Std. 30 Min.Für 6Nutri-Score C€€
C
3 Std. 30 Min.
3 Std. 30 Min.Fall Pot Roast
was Sie brauchen
Zutaten
chuck roast (about 3 pounds, at room temperature)Fleisch1,4 kg
salt (for generous seasoning)Gewürze12 g
garlic pepper seasoning (generous coating)Gewürze10 g
onion (chopped)Obst & Gemüse1 Stück
garlic (cloves, crushed)Obst & Gemüse5 Stücke
tomato pasteVorräte30 g
red wine (the wine you usually drink)Getränke240 ml
beef bouillon (powder or cube)Vorräte10 g- beef stockVorräte700 ml
carrots (peeled and cut into large chunks)Obst & Gemüse4 Stücke- bay leaves (fresh)Gewürze2 Stücke
thyme (fresh sprigs)Obst & Gemüse4 Stücke
oil (for searing)Vorräte30 ml
pro Portion
Nährwerte
456kcal
- Kohlenhydrate
- 8 g
- Eiweiß
- 41 g
- Fett
- 29 g
was Sie verwenden
Utensilien
Bräter
Backofen
Küchenzange
Schritt für Schritt
Zubereitung
- Schritt 1
Season the chuck roast
- Pat the chuck roast dry and season generously on all sides with salt and garlic pepper seasoning.
- Make sure the seasoning is visible on every side so the flavor is well coated.
- Schritt 2
Prep the vegetables
- Peel and cut the carrots into large chunks.
- Chop the onion and crush the garlic cloves.
- Schritt 3
Sear the roast
- Heat oil in a Dutch oven over high heat and sear the chuck roast on each side until deeply browned.
- Remove the roast and set aside, keeping the browned bits in the pot.
- Schritt 4
Build the base
- Add the onion and crushed garlic to the pot and scrape up the browned bits.
- Stir in the tomato paste and pour in the red wine, then let it reduce.
- Schritt 5
Add stock and roast
- Stir in the beef bouillon and beef stock.
- Return the carrots and the seared chuck roast to the pot.
- Schritt 6
Add herbs and braise
- Tuck in the bay leaves and fresh thyme.
- Cover the pot and cook in the oven at 175 °C for about 3 hours, until the beef is juicy and tender.