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Pot Roast with Gravy
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Pot Roast with Gravy

1 h 50 minPara 6Nutri-Score C€€
de @onestopchop9 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • chuck roast (seasoned generously with salt and pepper)Carne1,4 kg
  • saltEspecias8 g
  • black pepper (ground)Especias4 g
  • oil (for searing)Despensa30 ml
  • carrot (roughly chopped)Frutas y verduras3 piezas
  • celery (roughly chopped)Frutas y verduras3 piezas
  • onion (roughly chopped)Frutas y verduras1 pieza
  • red wine (for deglazing)Bebidas180 ml
  • flour (for thickening)Despensa30 g
  • beef brothDespensa700 ml
  • rosemary (fresh sprigs)Frutas y verduras3 piezas
  • thyme (fresh sprigs)Frutas y verduras4 piezas
  • parsley (fresh, chopped)Frutas y verduras10 g
  • potato (peeled, for mashed potatoes)Frutas y verduras1 kg
  • butter (for mashed potatoes)Lácteos60 g
  • milk (for mashed potatoes)Lácteos120 ml

por ración

Nutrición

496kcal

Carbohidratos
18 g
Proteínas
41 g
Grasas
29 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Olla a presión
  • Olla
  • Prensapatatas

paso a paso

Preparación

  1. Season and sear the roast

    • Season the chuck roast generously with salt and black pepper.
    • Heat the oil in a cast iron skillet over high heat and sear the roast on both sides until deeply browned.
    Paso 1

  2. Add the vegetables

    • Add the chopped carrot, celery and onion to the skillet around the roast.
    • Let them soften and pick up color in the pan.
    Paso 2

  3. Deglaze with wine

    • Pour in the red wine and scrape up the browned bits from the bottom of the pan.
    • Stir in the flour to thicken the base.
    Paso 3

  4. Add the broth

    • Pour in the beef broth and stir everything together.
    • Bring to a boil, then reduce to a simmer.
    Paso 4

  5. Pressure cook

    • Transfer the roast, vegetables and liquid to the pressure cooker.
    • Add the rosemary, thyme and parsley.
    • Lock the lid and pressure cook until the meat is fork tender.
    Paso 5

  6. Make the mashed potatoes

    • Boil the peeled potatoes in salted water until tender.
    • Drain and mash with the butter and milk until smooth.
    Paso 6

  7. Serve

    • Slice or shred the tender roast and spoon the thick gravy over mashed potatoes.
    • Finish with extra gravy and serve.
    Paso 7
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