Hoofdgerecht
Fall Pot Roast
3 u 30 minVoor 6Nutri-Score C€€
C
3 u 30 min
3 u 30 minFall Pot Roast
wat je nodig hebt
Ingrediënten
chuck roast (about 3 pounds, at room temperature)Vlees1,4 kg
salt (for generous seasoning)Kruiden en specerijen12 g
garlic pepper seasoning (generous coating)Kruiden en specerijen10 g
onion (chopped)Groente en fruit1 stuk
garlic (cloves, crushed)Groente en fruit5 stukken
tomato pasteVoorraadkast30 g
red wine (the wine you usually drink)Dranken240 ml
beef bouillon (powder or cube)Voorraadkast10 g- beef stockVoorraadkast700 ml
carrots (peeled and cut into large chunks)Groente en fruit4 stukken- bay leaves (fresh)Kruiden en specerijen2 stukken
thyme (fresh sprigs)Groente en fruit4 stukken
oil (for searing)Voorraadkast30 ml
per portie
Voedingswaarden
456kcal
- Koolhydraten
- 8 g
- Eiwitten
- 41 g
- Vetten
- 29 g
wat je gebruikt
Keukengerei
Braadpan
Oven
Keukentang
stap voor stap
Bereiding
- Stap 1
Season the chuck roast
- Pat the chuck roast dry and season generously on all sides with salt and garlic pepper seasoning.
- Make sure the seasoning is visible on every side so the flavor is well coated.
- Stap 2
Prep the vegetables
- Peel and cut the carrots into large chunks.
- Chop the onion and crush the garlic cloves.
- Stap 3
Sear the roast
- Heat oil in a Dutch oven over high heat and sear the chuck roast on each side until deeply browned.
- Remove the roast and set aside, keeping the browned bits in the pot.
- Stap 4
Build the base
- Add the onion and crushed garlic to the pot and scrape up the browned bits.
- Stir in the tomato paste and pour in the red wine, then let it reduce.
- Stap 5
Add stock and roast
- Stir in the beef bouillon and beef stock.
- Return the carrots and the seared chuck roast to the pot.
- Stap 6
Add herbs and braise
- Tuck in the bay leaves and fresh thyme.
- Cover the pot and cook in the oven at 175 °C for about 3 hours, until the beef is juicy and tender.