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Apple Cider Pot Roast
Hoofdgerecht

Apple Cider Pot Roast

4 u 45 minVoor 6Nutri-Score C€€€
van @foodiedasha15 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • Beef chuck roast (patted dry)Vlees1,5 kg
  • Olive oilVoorraadkast30 ml
  • SaltKruiden en specerijen10 g
  • Black pepper (ground)Kruiden en specerijen2 g
  • Yellow onion (diced)Groente en fruit1 stuk
  • Celery (chopped)Groente en fruit2 stukken
  • Garlic (minced)Groente en fruit4 stukken
  • Tomato pasteVoorraadkast30 g
  • French apple cider brutDranken500 ml
  • Beef brothVoorraadkast500 ml
  • Carrots (peeled, cut into chunks)Groente en fruit3 stukken
  • Fresh thyme (sprigs)Groente en fruit3 stukken
  • Fresh rosemary (sprigs)Groente en fruit2 stukken
  • Bay leavesKruiden en specerijen2 stukken
  • Mashed potatoes (for serving)Vers800 g
  • Fresh parsley (chopped)Groente en fruit10 g

per portie

Voedingswaarden

563kcal

Koolhydraten
22 g
Eiwitten
53 g
Vetten
29 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Braadpan
  • Steelpan
  • Zeef
  • Keukentang

stap voor stap

Bereiding

  1. Preheat the oven

    • Preheat the oven to 160 °C (320 °F).
    Stap 1

  2. Season and sear the beef

    • Pat the beef dry and season generously with salt and black pepper.
    • Heat the olive oil in a Dutch oven over medium-high heat.
    • Sear the beef for 4–5 minutes per side until deeply browned, then remove and set aside.
    Stap 2

  3. Sauté the aromatics

    • In the same pot, sauté the onion and celery for about 5 minutes.
    • Add the garlic and tomato paste and cook for another 1–2 minutes.
    Stap 3

  4. Deglaze and add the liquids

    • Pour in the apple cider, scraping up all the browned bits from the bottom of the pot.
    • Add the beef broth, thyme, rosemary and bay leaves.
    Stap 4

  5. Braise the roast

    • Return the beef to the pot; the liquid should cover about ⅔ of the meat.
    • Cover with a lid and transfer to the oven for 3.5–4 hours, until fork-tender.
    • Add the carrots during the last 50 minutes of cooking.
    Stap 5

  6. Reduce the sauce

    • Remove the beef and vegetables from the pot.
    • Strain the cooking liquid into a saucepan.
    • Bring to a gentle simmer over medium heat and cook uncovered for about 15 minutes, until slightly reduced and more concentrated.
    • Let it cool slightly before serving.
    Stap 6

  7. Serve

    • Shred the beef into large pieces.
    • Serve over creamy mashed potatoes with the carrots, apple cider sauce and fresh chopped parsley.
    Stap 7
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