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Dutch Oven Pot Roast with Brussels Sprouts and Mashed Potatoes
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Dutch Oven Pot Roast with Brussels Sprouts and Mashed Potatoes

4 h 30 minPara 6Nutri-Score C€€
de @cookinwithmegg31 importaciones3 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • chuck roast (pat dry)Carne1,4 kg
  • salt (for seasoning the meat and vegetables)Especias12 g
  • black pepper (ground)Especias4 g
  • olive oil (for searing and roasting)Despensa30 ml
  • yellow onion (diced)Frutas y verduras1 pieza
  • celery (chopped)Frutas y verduras3 piezas
  • carrots (chopped)Frutas y verduras3 piezas
  • garlic (minced)Frutas y verduras4 piezas
  • red wine (dry)Bebidas400 ml
  • beef brothDespensa700 ml
  • tomato pasteDespensa30 g
  • Worcestershire sauceDespensa15 ml
  • gravy mix packetDespensa1 pieza
  • garlic powderEspecias6 g
  • onion powderEspecias6 g
  • dried herbsEspecias4 g
  • butter (half a stick, for the roast)Lácteos57 g
  • thyme (fresh sprigs)Especias3 g
  • Brussels sprouts (trimmed and halved)Frutas y verduras500 g
  • lemon pepperEspecias4 g
  • potatoes (peeled, rustic cut)Frutas y verduras1 kg
  • butter (for the mashed potatoes)Lácteos60 g
  • sour creamLácteos120 g
  • heavy cream (plus extra to loosen)Lácteos150 ml

por ración

Nutrición

573kcal

Carbohidratos
22 g
Proteínas
41 g
Grasas
36 g
Adaptar utensilios

lo que usará

Utensilios

  • Cocotte
  • Horno
  • Bandeja de horno
  • Prensapatatas
  • Bol
  • Pinzas de cocina

paso a paso

Preparación

  1. Season and sear the chuck roast

    • Pat the chuck roast dry and season generously with salt and pepper on both sides.
    • Heat olive oil in the Dutch oven over high heat and sear the roast on both sides until deeply browned.
    Paso 1

  2. Soften the vegetables

    • Add the diced onion, celery, carrots and minced garlic to the pot.
    • Season with salt and let the vegetables simmer for a few minutes.
    Paso 2

  3. Deglaze with wine and broth

    • Pour in the red wine and beef broth, scraping up the browned bits.
    • Return the seared roast to the pot.
    Paso 3

  4. Add the flavorings

    • Stir in the tomato paste, Worcestershire sauce and gravy mix.
    • Season with garlic powder, onion powder and dried herbs, then add a splash more wine and broth.
    • Add the butter and thyme.
    Paso 4

  5. Braise in the oven

    • Cover with the lid and transfer to the oven at 190 °C.
    • Braise until the meat is completely fork tender.
    Paso 5

  6. Shred the meat

    • Shred the roast directly in the pot with the braising juices.
    Paso 6

  7. Roast the Brussels sprouts

    • Toss the Brussels sprouts with olive oil, garlic powder, onion powder and lemon pepper.
    • Spread on a baking tray and roast at 190 °C until browned and tender.
    Paso 7

  8. Make the mashed potatoes

    • Boil the potatoes until tender, then drain.
    • Add butter, sour cream, heavy cream, salt and pepper and mash until smooth.
    • Loosen with a little more heavy cream if too thick.
    Paso 8

  9. Serve

    • Serve the shredded pot roast with its gravy alongside the Brussels sprouts and mashed potatoes.
    Paso 9
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