Skip to content
Menu
Apple Cider Pot Roast
Plato principal

Apple Cider Pot Roast

3 h 15 minPara 6Nutri-Score C€€
de @yevaberez16 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • beef chuck roast (patted dry, at room temperature)Carne1,4 kg
  • saltEspecias10 g
  • black pepper (freshly ground)Especias3 g
  • olive oilDespensa30 ml
  • onion (roughly chopped)Frutas y verduras2 piezas
  • garlic (minced)Frutas y verduras4 piezas
  • carrots (peeled, cut into large chunks)Frutas y verduras4 piezas
  • potatoes (peeled, quartered)Frutas y verduras700 g
  • apple ciderBebidas480 ml
  • beef brothDespensa240 ml
  • tomato pasteDespensa30 g
  • Worcestershire sauceDespensa15 ml
  • dried thymeEspecias3 g
  • bay leavesEspecias2 piezas
  • cornstarch (mixed with cold water)Despensa15 g

por ración

Nutrición

422kcal

Carbohidratos
16 g
Proteínas
41 g
Grasas
22 g
Adaptar utensilios

lo que usará

Utensilios

  • Cocotte
  • Pinzas de cocina
  • cutting board

paso a paso

Preparación

  1. Season and sear the beef

    • Pat the beef chuck roast dry and season generously with salt and black pepper.
    • Heat the olive oil in a Dutch oven over medium-high heat and sear the roast on all sides until deeply browned.
    • Transfer the roast to a plate and set aside.
    Paso 1

  2. Sauté the aromatics

    • Lower the heat to medium and add the onion to the same pot, scraping up the browned bits.
    • Stir in the garlic and tomato paste and cook until fragrant.
    Paso 2

  3. Deglaze with apple cider

    • Pour in the apple cider and beef broth, stirring to loosen everything from the bottom.
    • Add the Worcestershire sauce, dried thyme and bay leaves.
    Paso 3

  4. Braise the roast

    • Return the roast to the pot, cover with a lid and transfer to the oven at 160 °C.
    • Braise until the meat is nearly tender.
    Paso 4

  5. Add the vegetables

    • Add the carrots and potatoes around the roast.
    • Cover and continue braising until the vegetables are fork tender and the meat shreds easily.
    Paso 5

  6. Thicken the sauce and serve

    • Transfer the roast and vegetables to a serving dish and discard the bay leaves.
    • Stir the cornstarch slurry into the braising liquid and simmer until slightly thickened.
    • Spoon the sauce over the roast and serve.
    Paso 6
Obtener Mezze