Plat
Fall Pot Roast
3 h 30Pour 6Nutri-Score C€€
C
3 h 30
3 h 30Fall Pot Roast
ce qu’il vous faut
Ingrédients
chuck roast (about 3 pounds, at room temperature)Viandes1,4 kg
salt (for generous seasoning)Épices12 g
garlic pepper seasoning (generous coating)Épices10 g
onion (chopped)Fruits et légumes1 morceau
garlic (cloves, crushed)Fruits et légumes5 morceaux
tomato pasteÉpicerie30 g
red wine (the wine you usually drink)Boissons240 ml
beef bouillon (powder or cube)Épicerie10 g- beef stockÉpicerie700 ml
carrots (peeled and cut into large chunks)Fruits et légumes4 morceaux- bay leaves (fresh)Épices2 morceaux
thyme (fresh sprigs)Fruits et légumes4 morceaux
oil (for searing)Épicerie30 ml
par portion
Nutrition
456kcal
- Glucides
- 8 g
- Protéines
- 41 g
- Lipides
- 29 g
ce que vous utiliserez
Ustensiles
Cocotte
Four
Pince de cuisine
pas à pas
Préparation
- Étape 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.
- Étape 2
Prep the vegetables
- Peel and cut the carrots into large chunks.
- Chop the onion and crush the garlic cloves.
- Étape 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.
- Étape 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.
- Étape 5
Add stock and roast
- Stir in the beef bouillon and beef stock.
- Return the carrots and the seared chuck roast to the pot.
- Étape 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.
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