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Slow-Simmered Pot Roast with Potatoes and Carrots
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Slow-Simmered Pot Roast with Potatoes and Carrots

2 h 30 minPara 6Nutri-Score C€€
de @vanessacooks_4 importaciones0 veces cocinadas
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Ingredientes

6 personas
  • chuck roast (cut into large chunks)Carne1,4 kg
  • oil (for drizzling and coating the pot)Despensa30 ml
  • black pepper (ground)Especias3 g
  • saltEspecias8 g
  • paprikaEspecias4 g
  • onion powderEspecias4 g
  • garlic powderEspecias4 g
  • thyme (dried)Especias2 g
  • parsley (dried)Especias2 g
  • all-purpose flourDespensa30 g
  • onion (diced)Frutas y verduras0,5 piezas
  • celery (sliced)Frutas y verduras1 pieza
  • garlic (minced)Frutas y verduras4 piezas
  • tomato pasteDespensa30 g
  • beef brothDespensa1,9 litros
  • pot roast seasoning packetEspecias30 g
  • bay leavesEspecias3 piezas
  • Worcestershire sauceDespensa20 ml
  • potatoes (chopped)Frutas y verduras3 piezas
  • carrots (peeled and sliced into coins)Frutas y verduras5 piezas

por ración

Nutrición

489kcal

Carbohidratos
16 g
Proteínas
41 g
Grasas
29 g
Adaptar utensilios

lo que usará

Utensilios

  • Cocotte
  • Bol
  • Pinzas de cocina

paso a paso

Preparación

  1. Season the beef

    • Drizzle the oil over the chuck roast chunks.
    • Season each piece with black pepper, salt, paprika, onion powder, garlic powder, thyme and parsley.
    • Sprinkle with the flour and rub in the seasonings on all sides.
    Paso 1

  2. Sear the beef

    • Lightly coat the bottom of the Dutch oven with oil and heat over medium-high.
    • Sear the beef in batches for 2 to 3 minutes on each side.
    • Remove the seared beef from the pot and set aside.
    Paso 2

  3. Soften the aromatics

    • Add the diced onion and sliced celery to the pot and sauté until softened.
    • Add the minced garlic and sauté until fragrant.
    • Stir in the tomato paste and cook it out.
    Paso 3

  4. Build the broth

    • Pour in the beef broth, scraping the bottom of the pot.
    • Add the pot roast seasoning, bay leaves and Worcestershire sauce.
    • Mix until well combined.
    Paso 4

  5. Simmer the roast

    • Return the seared beef to the pot, fully submerged in the broth.
    • Bring to a boil over high heat, then cover and lower the heat to low.
    • Simmer until the meat is tender.
    Paso 5

  6. Add the vegetables

    • Add the chopped potatoes and carrot coins to the pot and give a quick mix.
    • Simmer covered until the vegetables are tender.
    Paso 6

  7. Shred and serve

    • Transfer the beef to a bowl and shred it.
    • Return the shredded beef to the pot and toss with the broth and vegetables.
    • Serve hot.
    Paso 7
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