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Pot Roast Dinner
Hoofdgerecht

Pot Roast Dinner

3 u 30 minVoor 6Nutri-Score C€€
van @mariahhcooks18 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • beef chuck roast (patted dry)Vlees1,1 kg
  • carrots (cut into chunks)Groente en fruit4 stukken
  • celery stalks (cut into chunks)Groente en fruit4 stukken
  • yellow onion (chopped)Groente en fruit1 stuk
  • mini golden potatoes (halved)Groente en fruit454 g
  • garlic (minced)Groente en fruit4 stukken
  • salt (generous amount)Kruiden en specerijen8 g
  • black pepper (generous amount)Kruiden en specerijen4 g
  • garlic powder (generous amount for the roast, plus 1 tsp for the sauce)Kruiden en specerijen6 g
  • smoked paprika (generous amount for the roast, plus 1 tsp for the sauce)Kruiden en specerijen5 g
  • olive oil (for searing)Voorraadkast30 ml
  • tomato pasteVoorraadkast30 g
  • beef bouillon baseVoorraadkast15 g
  • dry red wine (Cabernet Sauvignon)Dranken360 ml
  • all-purpose flourVoorraadkast16 g
  • beef brothVoorraadkast1 liter
  • onion powderKruiden en specerijen2 g
  • all-purpose seasoningKruiden en specerijen2 g
  • blackened seasoningKruiden en specerijen2 g
  • beefy onion soup mix (1 packet)Voorraadkast1 stuk
  • rosemary (sprigs)Groente en fruit4 stukken
  • bay leavesKruiden en specerijen2 stukken
  • unsalted butterZuivel57 g

per portie

Voedingswaarden

489kcal

Koolhydraten
16 g
Eiwitten
41 g
Vetten
29 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Braadpan
  • Oven

stap voor stap

Bereiding

  1. Preheat the oven

    • Preheat the oven to 350°F.
    Stap 1

  2. Season the roast

    • Pat the chuck roast dry.
    • Season generously with salt, pepper, garlic powder and smoked paprika.
    Stap 2

  3. Sear the roast

    • Heat olive oil in a large Dutch oven over medium-high heat.
    • Sear the chuck roast on all sides until deeply browned.
    • Remove the roast and set aside.
    Stap 3

  4. Sauté the vegetables

    • Add the carrots, celery and yellow onion to the same pot.
    • Sauté for a few minutes, scraping the bottom of the pot to deglaze.
    • Add the minced garlic and cook until fragrant.
    Stap 4

  5. Build the base

    • Add the tomato paste and beef bouillon base, stirring everything together.
    • Pour in the wine and let it reduce by about half.
    Stap 5

  6. Thicken and add the roast

    • Add the flour and stir until well combined and thickened.
    • Return the chuck roast to the pot.
    • Pour in the beef broth.
    Stap 6

  7. Add the seasonings

    • Add the onion powder, garlic powder, all-purpose seasoning, blackened seasoning, smoked paprika, beefy onion soup mix, rosemary, bay leaves and butter.
    Stap 7

  8. Bake the pot roast

    • Cover with the lid and bake at 350°F for 2 hours.
    • Add the mini golden potatoes, cover and return to the oven for 1 more hour.
    Stap 8

  9. Check doneness

    • Check that the roast is fork-tender and the potatoes are cooked through.
    Stap 9

  10. Serve

    • Remove the rosemary and bay leaves.
    • Serve the tender pot roast with the vegetables, potatoes and plenty of the rich gravy.
    Stap 10
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