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Apple Cider Pot Roast
Hoofdgerecht

Apple Cider Pot Roast

3 u 15 minVoor 6Nutri-Score C€€
van @yevaberez16 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

6 personen
  • beef chuck roast (patted dry, at room temperature)Vlees1,4 kg
  • saltKruiden en specerijen10 g
  • black pepper (freshly ground)Kruiden en specerijen3 g
  • olive oilVoorraadkast30 ml
  • onion (roughly chopped)Groente en fruit2 stukken
  • garlic (minced)Groente en fruit4 stukken
  • carrots (peeled, cut into large chunks)Groente en fruit4 stukken
  • potatoes (peeled, quartered)Groente en fruit700 g
  • apple ciderDranken480 ml
  • beef brothVoorraadkast240 ml
  • tomato pasteVoorraadkast30 g
  • Worcestershire sauceVoorraadkast15 ml
  • dried thymeKruiden en specerijen3 g
  • bay leavesKruiden en specerijen2 stukken
  • cornstarch (mixed with cold water)Voorraadkast15 g

per portie

Voedingswaarden

422kcal

Koolhydraten
16 g
Eiwitten
41 g
Vetten
22 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Braadpan
  • Keukentang
  • cutting board

stap voor stap

Bereiding

  1. Season and sear the beef

    • Pat the beef chuck roast dry and season generously with salt and black pepper.
    • Heat the olive oil in a Dutch oven over medium-high heat and sear the roast on all sides until deeply browned.
    • Transfer the roast to a plate and set aside.
    Stap 1

  2. Sauté the aromatics

    • Lower the heat to medium and add the onion to the same pot, scraping up the browned bits.
    • Stir in the garlic and tomato paste and cook until fragrant.
    Stap 2

  3. Deglaze with apple cider

    • Pour in the apple cider and beef broth, stirring to loosen everything from the bottom.
    • Add the Worcestershire sauce, dried thyme and bay leaves.
    Stap 3

  4. Braise the roast

    • Return the roast to the pot, cover with a lid and transfer to the oven at 160 °C.
    • Braise until the meat is nearly tender.
    Stap 4

  5. Add the vegetables

    • Add the carrots and potatoes around the roast.
    • Cover and continue braising until the vegetables are fork tender and the meat shreds easily.
    Stap 5

  6. Thicken the sauce and serve

    • Transfer the roast and vegetables to a serving dish and discard the bay leaves.
    • Stir the cornstarch slurry into the braising liquid and simmer until slightly thickened.
    • Spoon the sauce over the roast and serve.
    Stap 6
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