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Beef Pot Roast with Red Wine
Hoofdgerecht

Beef Pot Roast with Red Wine

3 u 30 minVoor 4Nutri-Score C€€
van @tinekeyounger17 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • carrots (roughly chopped)Groente en fruit3 stukken
  • celery stalks (chopped)Groente en fruit6 stukken
  • yellow onion (roughly chopped)Groente en fruit1 stuk
  • garlic cloves (minced)Groente en fruit6 stukken
  • rosemary (fresh sprigs, tied in a bundle)Groente en fruit3 stukken
  • thyme (fresh sprigs, tied in a bundle)Groente en fruit5 stukken
  • beef chuck roast (cut to fit the pot)Vlees900 g
  • garlic and herb seasoning (or salt, pepper and garlic powder)Kruiden en specerijen15 g
  • cooking oilVoorraadkast30 ml
  • tomato pasteVoorraadkast30 g
  • red wine (half a bottle)Dranken375 ml
  • beef stockVoorraadkast950 ml
  • garlic mashed potatoes (for serving)Vers600 g

per portie

Voedingswaarden

603kcal

Koolhydraten
24 g
Eiwitten
54 g
Vetten
33 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Soeppan
  • Mengkom
  • Keukentang

stap voor stap

Bereiding

  1. Chop the vegetables

    • Chop the carrots and add them to a bowl.
    • Chop the celery and add it to the bowl.
    • Roughly chop the onion and add it to the bowl.
    • Mince the garlic and set it aside.
    Stap 1

  2. Prepare the herb bundle

    • Tie the rosemary and thyme together with butcher's twine.
    Stap 2

  3. Season the beef

    • Cut the beef chuck so it fits the pot.
    • Coat the meat with the garlic and herb seasoning on all sides.
    Stap 3

  4. Sear the meat

    • Heat the oil in the pot.
    • Sear the meat on each side until browned.
    • Remove the meat and add a little more oil.
    Stap 4

  5. Roast the tomato paste

    • Add the tomato paste to the pot and let it roast.
    Stap 5

  6. Cook the vegetables

    • Add the onion, celery and carrot and stir.
    • Cook until the onions are translucent.
    • Add the garlic and cook.
    Stap 6

  7. Add the wine and reduce

    • Pour in the red wine.
    • Simmer until reduced by about half.
    Stap 7

  8. Braise the roast

    • Return the meat to the pot and nestle it in.
    • Add the herb bundle.
    • Top off with beef stock until the meat is covered.
    • Turn to low and simmer until the meat falls apart.
    Stap 8

  9. Serve

    • Remove the herb bundle.
    • Serve the meat and vegetables over garlic mashed potatoes with the juices.
    Stap 9
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