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Easy Dutch Oven Pot Roast
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Easy Dutch Oven Pot Roast

3 h 50 minPara 6Nutri-Score B€€
de @ice.karimcooks12 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • chuck roast (cut into thick chunks)Carne1,6 kg
  • salt (for seasoning)Especias8 g
  • black pepper (ground)Especias3 g
  • garlic powderEspecias6 g
  • avocado oilDespensa15 ml
  • onion (large, chopped)Frutas y verduras2 piezas
  • garlic (cloves, whole)Frutas y verduras6 piezas
  • tomato pasteDespensa15 g
  • beef bouillon paste (Better Than Bouillon, or 4 cups beef broth)Despensa15 g
  • water (omit if using broth)Otro960 ml
  • rosemary (sprig)Frutas y verduras1 pieza
  • thyme (sprig)Frutas y verduras1 pieza
  • baby potatoesFrutas y verduras450 g
  • baby carrotsFrutas y verduras450 g
  • bay leavesEspecias3 piezas
  • cornstarchDespensa8 g
  • cold water (for the slurry)Otro120 ml

por ración

Nutrición

450kcal

Carbohidratos
22 g
Proteínas
59 g
Grasas
14 g
Adaptar utensilios

lo que usará

Utensilios

  • Cocotte
  • Bol

paso a paso

Preparación

  1. Season the roast

    • Cut the chuck roast into thick chunks.
    • Season generously with salt, pepper and garlic powder.
    Paso 1

  2. Sear the meat

    • Heat the avocado oil in a Dutch oven over high heat.
    • Sear the beef on all sides until well browned.
    • Remove the beef and set aside.
    Paso 2

  3. Cook the vegetables

    • Reduce the heat to medium and add the chopped onions and whole garlic cloves.
    • Cook until they begin to soften.
    Paso 3

  4. Add tomato paste and bouillon

    • Stir in the tomato paste and beef bouillon paste.
    • Cook, stirring, until the flavors blend.
    Paso 4

  5. Add liquid, herbs and vegetables

    • Pour in the water.
    • Add the rosemary, thyme, baby potatoes and baby carrots.
    • Return the seared beef and its juices to the pot and add the bay leaves.
    Paso 5

  6. Bake

    • Cover and bake at 175 °C until the roast is fork-tender and shreds apart.
    Paso 6

  7. Make the gravy

    • Remove the meat and vegetables from the pot.
    • Mix the cornstarch with the cold water in a small bowl.
    • Stir the slurry into the pot liquid over medium heat until thickened.
    Paso 7

  8. Serve

    • Serve the pot roast hot with the thickened gravy, over mashed potatoes or rice.
    Paso 8
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