Plato principal
Fall Pot Roast
3 h 30 minPara 6Nutri-Score C€€
C
3 h 30 min
3 h 30 minFall Pot Roast
receta de
Kolby Kash
@chefkolbykash
4 recetas
4 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
chuck roast (about 3 pounds, at room temperature)Carne1,4 kg
salt (for generous seasoning)Especias12 g
garlic pepper seasoning (generous coating)Especias10 g
onion (chopped)Frutas y verduras1 pieza
garlic (cloves, crushed)Frutas y verduras5 piezas
tomato pasteDespensa30 g
red wine (the wine you usually drink)Bebidas240 ml
beef bouillon (powder or cube)Despensa10 g- beef stockDespensa700 ml
carrots (peeled and cut into large chunks)Frutas y verduras4 piezas- bay leaves (fresh)Especias2 piezas
thyme (fresh sprigs)Frutas y verduras4 piezas
oil (for searing)Despensa30 ml
por ración
Nutrición
456kcal
- Carbohidratos
- 8 g
- Proteínas
- 41 g
- Grasas
- 29 g
lo que usará
Utensilios
Cocotte
Horno
Pinzas de cocina
paso a paso
Preparación
- Paso 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.
- Paso 2
Prep the vegetables
- Peel and cut the carrots into large chunks.
- Chop the onion and crush the garlic cloves.
- Paso 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.
- Paso 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.
- Paso 5
Add stock and roast
- Stir in the beef bouillon and beef stock.
- Return the carrots and the seared chuck roast to the pot.
- Paso 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.