Plato principal
Dutch Oven Pot Roast
3 h 30 minPara 6Nutri-Score C€€
C
3 h 30 min
3 h 30 minDutch Oven Pot Roast
lo que necesita
Ingredientes
chuck roast (at room temperature)Carne1,1 kg
oil (for searing)Despensa30 ml
kosher saltEspecias8 g
black pepper (ground)Especias4 g
garlic powderEspecias6 g- onion powderEspecias6 g
- smoked paprikaEspecias5 g
- buttery steakhouse seasoning blendEspecias8 g
carrots (peeled and sliced)Frutas y verduras4 piezas
celery (chopped)Frutas y verduras3 piezas- yellow onion (diced)Frutas y verduras1 pieza
garlic (chopped)Frutas y verduras5 piezas
tomato pasteDespensa15 g- beef bouillon pasteDespensa15 g
red wine (divided)Bebidas360 ml- savory herb and garlic soup mix (one packet)Despensa1 pieza
- beef brothDespensa480 ml
- fresh rosemary (sprigs)Frutas y verduras3 piezas
- fresh thyme (sprigs)Frutas y verduras4 piezas
- bay leavesEspecias3 piezas
- cornstarch (optional, for slurry)Despensa15 g
por ración
Nutrición
456kcal
- Carbohidratos
- 8 g
- Proteínas
- 41 g
- Grasas
- 29 g
lo que usará
Utensilios
Cocotte
Pinzas de cocina
paso a paso
Preparación
- Paso 1
Season the roast
- Pat the chuck roast dry and rub it with oil.
- Season generously on all sides with kosher salt, pepper, garlic powder, onion powder, smoked paprika and the buttery steakhouse blend.
- Paso 2
Prep the vegetables
- Peel and slice the carrots.
- Chop the celery, dice the yellow onion and chop the garlic.
- Paso 3
Sear the roast
- Heat oil in the Dutch oven over medium high heat.
- Sear the roast on all sides until deeply browned.
- Remove the roast from the pot and set aside.
- Paso 4
Build the base
- Add the tomato paste and beef bouillon to the pot and stir to combine.
- Add the chopped vegetables and stir.
- Deglaze with a splash of red wine.
- Add the garlic and the savory herb and garlic soup mix and stir well.
- Paso 5
Simmer and reduce
- Pour in the red wine.
- Stir and let it simmer and reduce.
- Paso 6
Add the broth
- Add the beef broth and stir everything well.
- Taste and adjust the seasonings as needed.
- Paso 7
Braise the roast
- Return the roast to the pot with the thyme, rosemary and bay leaves.
- Cover and reduce the heat to medium low.
- Simmer, checking after the first hour and flipping the meat at the second hour.
- Paso 8
Finish the gravy
- Remove the herbs and stems.
- Optional: stir in a cornstarch slurry to thicken the gravy.
- Plate the roast with the vegetables and gravy.