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Slow-Roasted Chuck Roast Beef with Gravy and Crispy Potatoes
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Slow-Roasted Chuck Roast Beef with Gravy and Crispy Potatoes

3 h 45 minPara 8Nutri-Score C€€
de @cucinapalermo9 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

8 personas
  • chuck roast (at room temperature)Carne2,5 kg
  • saltEspecias20 g
  • black pepper (ground)Especias8 g
  • flourDespensa60 g
  • onion (roughly chopped)Frutas y verduras2 piezas
  • carrots (roughly chopped)Frutas y verduras3 piezas
  • celery (roughly chopped)Frutas y verduras3 piezas
  • mini San Marzano tomatoes (whole)Frutas y verduras250 g
  • chicken bouillonDespensa15 g
  • ground rosemaryEspecias5 g
  • bay leavesEspecias3 piezas
  • red wineBebidas360 ml
  • Worcestershire sauceDespensa30 ml
  • beef brothDespensa500 ml
  • potatoes (parboiled and sliced)Frutas y verduras1,2 kg
  • garlic (grated)Frutas y verduras4 piezas
  • fresh parsley (chopped)Frutas y verduras15 g
  • truffle saltEspecias5 g
  • extra virgin olive oilDespensa60 ml
  • cooking sprayDespensa5 ml

por ración

Nutrición

434kcal

Carbohidratos
18 g
Proteínas
36 g
Grasas
24 g
Adaptar utensilios

lo que usará

Utensilios

  • Cocotte
  • Batidora de vaso
  • Fuente de horno
  • Bol
  • Rallador
  • Pinzas de cocina

paso a paso

Preparación

  1. Coat the chuck roasts

    • Pat the chuck roasts dry and season generously with salt, pepper and flour on all sides.
    Paso 1

  2. Sear the meat

    • Heat the Dutch oven until very hot.
    • Sear the roasts on both sides until nicely browned, then remove them from the pot.
    Paso 2

  3. Sauté the vegetables

    • Add the onions, carrots, celery and tomatoes to the pot.
    • Season with chicken bouillon and black pepper.
    • Sauté, stirring occasionally, until the vegetables start to soften.
    Paso 3

  4. Add the aromatics and liquids

    • Stir in the ground rosemary and bay leaves.
    • Pour in the red wine, Worcestershire sauce and beef broth.
    • Stir everything together and scrape up the browned bits.
    Paso 4

  5. Roast the beef

    • Nestle the seared roasts back into the pot among the vegetables.
    • Cover and bake at 175 °C (350 °F) until the meat falls apart.
    Paso 5

  6. Prepare the potatoes

    • Slice the parboiled potatoes and put them in a bowl.
    • Add the grated garlic, chopped parsley, truffle salt, olive oil and black pepper.
    • Toss well to coat.
    Paso 6

  7. Bake the potatoes

    • Spray a baking dish and spread the potatoes in a single layer.
    • Bake in the oven until golden and fully cooked through.
    Paso 7

  8. Blend the gravy

    • Remove the meat from the pot and set it aside on a platter.
    • Blend the cooked vegetables and cooking juices with the blender until smooth.
    Paso 8

  9. Serve

    • Slice or pull the beef apart and plate it with the potatoes.
    • Spoon the gravy over the meat and potatoes.
    Paso 9
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