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Slow-Simmered Pot Roast with Potatoes and Carrots
Plat

Slow-Simmered Pot Roast with Potatoes and Carrots

2 h 30Pour 6Nutri-Score C€€
par @vanessacooks_4 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • chuck roast (cut into large chunks)Viandes1,4 kg
  • oil (for drizzling and coating the pot)Épicerie30 ml
  • black pepper (ground)Épices3 g
  • saltÉpices8 g
  • paprikaÉpices4 g
  • onion powderÉpices4 g
  • garlic powderÉpices4 g
  • thyme (dried)Épices2 g
  • parsley (dried)Épices2 g
  • all-purpose flourÉpicerie30 g
  • onion (diced)Fruits et légumes0,5 morceaux
  • celery (sliced)Fruits et légumes1 morceau
  • garlic (minced)Fruits et légumes4 morceaux
  • tomato pasteÉpicerie30 g
  • beef brothÉpicerie1,9 litres
  • pot roast seasoning packetÉpices30 g
  • bay leavesÉpices3 morceaux
  • Worcestershire sauceÉpicerie20 ml
  • potatoes (chopped)Fruits et légumes3 morceaux
  • carrots (peeled and sliced into coins)Fruits et légumes5 morceaux

par portion

Nutrition

489kcal

Glucides
16 g
Protéines
41 g
Lipides
29 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Cocotte
  • Saladier
  • Pince de cuisine

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 7
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