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Dutch Oven Pot Roast with Brussels Sprouts and Mashed Potatoes
Hoofdgerecht

Dutch Oven Pot Roast with Brussels Sprouts and Mashed Potatoes

4 u 30 minVoor 6Nutri-Score C€€
van @cookinwithmegg31 imports3 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • chuck roast (pat dry)Vlees1,4 kg
  • salt (for seasoning the meat and vegetables)Kruiden en specerijen12 g
  • black pepper (ground)Kruiden en specerijen4 g
  • olive oil (for searing and roasting)Voorraadkast30 ml
  • yellow onion (diced)Groente en fruit1 stuk
  • celery (chopped)Groente en fruit3 stukken
  • carrots (chopped)Groente en fruit3 stukken
  • garlic (minced)Groente en fruit4 stukken
  • red wine (dry)Dranken400 ml
  • beef brothVoorraadkast700 ml
  • tomato pasteVoorraadkast30 g
  • Worcestershire sauceVoorraadkast15 ml
  • gravy mix packetVoorraadkast1 stuk
  • garlic powderKruiden en specerijen6 g
  • onion powderKruiden en specerijen6 g
  • dried herbsKruiden en specerijen4 g
  • butter (half a stick, for the roast)Zuivel57 g
  • thyme (fresh sprigs)Kruiden en specerijen3 g
  • Brussels sprouts (trimmed and halved)Groente en fruit500 g
  • lemon pepperKruiden en specerijen4 g
  • potatoes (peeled, rustic cut)Groente en fruit1 kg
  • butter (for the mashed potatoes)Zuivel60 g
  • sour creamZuivel120 g
  • heavy cream (plus extra to loosen)Zuivel150 ml

per portie

Voedingswaarden

573kcal

Koolhydraten
22 g
Eiwitten
41 g
Vetten
36 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Braadpan
  • Oven
  • Bakplaat
  • Pureestamper
  • Mengkom
  • Keukentang

stap voor stap

Bereiding

  1. Season and sear the chuck roast

    • Pat the chuck roast dry and season generously with salt and pepper on both sides.
    • Heat olive oil in the Dutch oven over high heat and sear the roast on both sides until deeply browned.
    Stap 1

  2. Soften the vegetables

    • Add the diced onion, celery, carrots and minced garlic to the pot.
    • Season with salt and let the vegetables simmer for a few minutes.
    Stap 2

  3. Deglaze with wine and broth

    • Pour in the red wine and beef broth, scraping up the browned bits.
    • Return the seared roast to the pot.
    Stap 3

  4. Add the flavorings

    • Stir in the tomato paste, Worcestershire sauce and gravy mix.
    • Season with garlic powder, onion powder and dried herbs, then add a splash more wine and broth.
    • Add the butter and thyme.
    Stap 4

  5. Braise in the oven

    • Cover with the lid and transfer to the oven at 190 °C.
    • Braise until the meat is completely fork tender.
    Stap 5

  6. Shred the meat

    • Shred the roast directly in the pot with the braising juices.
    Stap 6

  7. Roast the Brussels sprouts

    • Toss the Brussels sprouts with olive oil, garlic powder, onion powder and lemon pepper.
    • Spread on a baking tray and roast at 190 °C until browned and tender.
    Stap 7

  8. Make the mashed potatoes

    • Boil the potatoes until tender, then drain.
    • Add butter, sour cream, heavy cream, salt and pepper and mash until smooth.
    • Loosen with a little more heavy cream if too thick.
    Stap 8

  9. Serve

    • Serve the shredded pot roast with its gravy alongside the Brussels sprouts and mashed potatoes.
    Stap 9
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