Hoofdgerecht
Dutch Oven Pot Roast
3 u 30 minVoor 6Nutri-Score C€€
C
3 u 30 min
3 u 30 minDutch Oven Pot Roast
wat je nodig hebt
Ingrediënten
chuck roast (at room temperature)Vlees1,1 kg
oil (for searing)Voorraadkast30 ml
kosher saltKruiden en specerijen8 g
black pepper (ground)Kruiden en specerijen4 g
garlic powderKruiden en specerijen6 g- onion powderKruiden en specerijen6 g
- smoked paprikaKruiden en specerijen5 g
- buttery steakhouse seasoning blendKruiden en specerijen8 g
carrots (peeled and sliced)Groente en fruit4 stukken
celery (chopped)Groente en fruit3 stukken- yellow onion (diced)Groente en fruit1 stuk
garlic (chopped)Groente en fruit5 stukken
tomato pasteVoorraadkast15 g- beef bouillon pasteVoorraadkast15 g
red wine (divided)Dranken360 ml- savory herb and garlic soup mix (one packet)Voorraadkast1 stuk
- beef brothVoorraadkast480 ml
- fresh rosemary (sprigs)Groente en fruit3 stukken
- fresh thyme (sprigs)Groente en fruit4 stukken
- bay leavesKruiden en specerijen3 stukken
- cornstarch (optional, for slurry)Voorraadkast15 g
per portie
Voedingswaarden
456kcal
- Koolhydraten
- 8 g
- Eiwitten
- 41 g
- Vetten
- 29 g
wat je gebruikt
Keukengerei
Braadpan
Keukentang
stap voor stap
Bereiding
- Stap 1
Season the roast
- Pat the chuck roast dry and rub it with oil.
- Season generously on all sides with kosher salt, pepper, garlic powder, onion powder, smoked paprika and the buttery steakhouse blend.
- Stap 2
Prep the vegetables
- Peel and slice the carrots.
- Chop the celery, dice the yellow onion and chop the garlic.
- Stap 3
Sear the roast
- Heat oil in the Dutch oven over medium high heat.
- Sear the roast on all sides until deeply browned.
- Remove the roast from the pot and set aside.
- Stap 4
Build the base
- Add the tomato paste and beef bouillon to the pot and stir to combine.
- Add the chopped vegetables and stir.
- Deglaze with a splash of red wine.
- Add the garlic and the savory herb and garlic soup mix and stir well.
- Stap 5
Simmer and reduce
- Pour in the red wine.
- Stir and let it simmer and reduce.
- Stap 6
Add the broth
- Add the beef broth and stir everything well.
- Taste and adjust the seasonings as needed.
- Stap 7
Braise the roast
- Return the roast to the pot with the thyme, rosemary and bay leaves.
- Cover and reduce the heat to medium low.
- Simmer, checking after the first hour and flipping the meat at the second hour.
- Stap 8
Finish the gravy
- Remove the herbs and stems.
- Optional: stir in a cornstarch slurry to thicken the gravy.
- Plate the roast with the vegetables and gravy.