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Easy Dutch Oven Pot Roast
Hoofdgerecht

Easy Dutch Oven Pot Roast

3 u 50 minVoor 6Nutri-Score B€€
van @ice.karimcooks12 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • chuck roast (cut into thick chunks)Vlees1,6 kg
  • salt (for seasoning)Kruiden en specerijen8 g
  • black pepper (ground)Kruiden en specerijen3 g
  • garlic powderKruiden en specerijen6 g
  • avocado oilVoorraadkast15 ml
  • onion (large, chopped)Groente en fruit2 stukken
  • garlic (cloves, whole)Groente en fruit6 stukken
  • tomato pasteVoorraadkast15 g
  • beef bouillon paste (Better Than Bouillon, or 4 cups beef broth)Voorraadkast15 g
  • water (omit if using broth)Overig960 ml
  • rosemary (sprig)Groente en fruit1 stuk
  • thyme (sprig)Groente en fruit1 stuk
  • baby potatoesGroente en fruit450 g
  • baby carrotsGroente en fruit450 g
  • bay leavesKruiden en specerijen3 stukken
  • cornstarchVoorraadkast8 g
  • cold water (for the slurry)Overig120 ml

per portie

Voedingswaarden

450kcal

Koolhydraten
22 g
Eiwitten
59 g
Vetten
14 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Braadpan
  • Mengkom

stap voor stap

Bereiding

  1. Season the roast

    • Cut the chuck roast into thick chunks.
    • Season generously with salt, pepper and garlic powder.
    Stap 1

  2. Sear the meat

    • Heat the avocado oil in a Dutch oven over high heat.
    • Sear the beef on all sides until well browned.
    • Remove the beef and set aside.
    Stap 2

  3. Cook the vegetables

    • Reduce the heat to medium and add the chopped onions and whole garlic cloves.
    • Cook until they begin to soften.
    Stap 3

  4. Add tomato paste and bouillon

    • Stir in the tomato paste and beef bouillon paste.
    • Cook, stirring, until the flavors blend.
    Stap 4

  5. Add liquid, herbs and vegetables

    • Pour in the water.
    • Add the rosemary, thyme, baby potatoes and baby carrots.
    • Return the seared beef and its juices to the pot and add the bay leaves.
    Stap 5

  6. Bake

    • Cover and bake at 175 °C until the roast is fork-tender and shreds apart.
    Stap 6

  7. Make the gravy

    • Remove the meat and vegetables from the pot.
    • Mix the cornstarch with the cold water in a small bowl.
    • Stir the slurry into the pot liquid over medium heat until thickened.
    Stap 7

  8. Serve

    • Serve the pot roast hot with the thickened gravy, over mashed potatoes or rice.
    Stap 8
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