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Pot Roast Dinner
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Pot Roast Dinner

3 h 30 minPara 6Nutri-Score C€€
de @mariahhcooks18 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

6 personas
  • beef chuck roast (patted dry)Carne1,1 kg
  • carrots (cut into chunks)Frutas y verduras4 piezas
  • celery stalks (cut into chunks)Frutas y verduras4 piezas
  • yellow onion (chopped)Frutas y verduras1 pieza
  • mini golden potatoes (halved)Frutas y verduras454 g
  • garlic (minced)Frutas y verduras4 piezas
  • salt (generous amount)Especias8 g
  • black pepper (generous amount)Especias4 g
  • garlic powder (generous amount for the roast, plus 1 tsp for the sauce)Especias6 g
  • smoked paprika (generous amount for the roast, plus 1 tsp for the sauce)Especias5 g
  • olive oil (for searing)Despensa30 ml
  • tomato pasteDespensa30 g
  • beef bouillon baseDespensa15 g
  • dry red wine (Cabernet Sauvignon)Bebidas360 ml
  • all-purpose flourDespensa16 g
  • beef brothDespensa1 litros
  • onion powderEspecias2 g
  • all-purpose seasoningEspecias2 g
  • blackened seasoningEspecias2 g
  • beefy onion soup mix (1 packet)Despensa1 pieza
  • rosemary (sprigs)Frutas y verduras4 piezas
  • bay leavesEspecias2 piezas
  • unsalted butterLácteos57 g

por ración

Nutrición

489kcal

Carbohidratos
16 g
Proteínas
41 g
Grasas
29 g
Adaptar utensilios

lo que usará

Utensilios

  • Cocotte
  • Horno

paso a paso

Preparación

  1. Preheat the oven

    • Preheat the oven to 350°F.
    Paso 1

  2. Season the roast

    • Pat the chuck roast dry.
    • Season generously with salt, pepper, garlic powder and smoked paprika.
    Paso 2

  3. Sear the roast

    • Heat olive oil in a large Dutch oven over medium-high heat.
    • Sear the chuck roast on all sides until deeply browned.
    • Remove the roast and set aside.
    Paso 3

  4. Sauté the vegetables

    • Add the carrots, celery and yellow onion to the same pot.
    • Sauté for a few minutes, scraping the bottom of the pot to deglaze.
    • Add the minced garlic and cook until fragrant.
    Paso 4

  5. Build the base

    • Add the tomato paste and beef bouillon base, stirring everything together.
    • Pour in the wine and let it reduce by about half.
    Paso 5

  6. Thicken and add the roast

    • Add the flour and stir until well combined and thickened.
    • Return the chuck roast to the pot.
    • Pour in the beef broth.
    Paso 6

  7. Add the seasonings

    • Add the onion powder, garlic powder, all-purpose seasoning, blackened seasoning, smoked paprika, beefy onion soup mix, rosemary, bay leaves and butter.
    Paso 7

  8. Bake the pot roast

    • Cover with the lid and bake at 350°F for 2 hours.
    • Add the mini golden potatoes, cover and return to the oven for 1 more hour.
    Paso 8

  9. Check doneness

    • Check that the roast is fork-tender and the potatoes are cooked through.
    Paso 9

  10. Serve

    • Remove the rosemary and bay leaves.
    • Serve the tender pot roast with the vegetables, potatoes and plenty of the rich gravy.
    Paso 10
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