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Slow-Roasted Chuck Roast Beef with Gravy and Crispy Potatoes
Hoofdgerecht

Slow-Roasted Chuck Roast Beef with Gravy and Crispy Potatoes

3 u 45 minVoor 8Nutri-Score C€€
van @cucinapalermo9 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

8 personen
  • chuck roast (at room temperature)Vlees2,5 kg
  • saltKruiden en specerijen20 g
  • black pepper (ground)Kruiden en specerijen8 g
  • flourVoorraadkast60 g
  • onion (roughly chopped)Groente en fruit2 stukken
  • carrots (roughly chopped)Groente en fruit3 stukken
  • celery (roughly chopped)Groente en fruit3 stukken
  • mini San Marzano tomatoes (whole)Groente en fruit250 g
  • chicken bouillonVoorraadkast15 g
  • ground rosemaryKruiden en specerijen5 g
  • bay leavesKruiden en specerijen3 stukken
  • red wineDranken360 ml
  • Worcestershire sauceVoorraadkast30 ml
  • beef brothVoorraadkast500 ml
  • potatoes (parboiled and sliced)Groente en fruit1,2 kg
  • garlic (grated)Groente en fruit4 stukken
  • fresh parsley (chopped)Groente en fruit15 g
  • truffle saltKruiden en specerijen5 g
  • extra virgin olive oilVoorraadkast60 ml
  • cooking sprayVoorraadkast5 ml

per portie

Voedingswaarden

434kcal

Koolhydraten
18 g
Eiwitten
36 g
Vetten
24 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Braadpan
  • Blender
  • Ovenschaal
  • Mengkom
  • Rasp
  • Keukentang

stap voor stap

Bereiding

  1. Coat the chuck roasts

    • Pat the chuck roasts dry and season generously with salt, pepper and flour on all sides.
    Stap 1

  2. Sear the meat

    • Heat the Dutch oven until very hot.
    • Sear the roasts on both sides until nicely browned, then remove them from the pot.
    Stap 2

  3. Sauté the vegetables

    • Add the onions, carrots, celery and tomatoes to the pot.
    • Season with chicken bouillon and black pepper.
    • Sauté, stirring occasionally, until the vegetables start to soften.
    Stap 3

  4. Add the aromatics and liquids

    • Stir in the ground rosemary and bay leaves.
    • Pour in the red wine, Worcestershire sauce and beef broth.
    • Stir everything together and scrape up the browned bits.
    Stap 4

  5. Roast the beef

    • Nestle the seared roasts back into the pot among the vegetables.
    • Cover and bake at 175 °C (350 °F) until the meat falls apart.
    Stap 5

  6. Prepare the potatoes

    • Slice the parboiled potatoes and put them in a bowl.
    • Add the grated garlic, chopped parsley, truffle salt, olive oil and black pepper.
    • Toss well to coat.
    Stap 6

  7. Bake the potatoes

    • Spray a baking dish and spread the potatoes in a single layer.
    • Bake in the oven until golden and fully cooked through.
    Stap 7

  8. Blend the gravy

    • Remove the meat from the pot and set it aside on a platter.
    • Blend the cooked vegetables and cooking juices with the blender until smooth.
    Stap 8

  9. Serve

    • Slice or pull the beef apart and plate it with the potatoes.
    • Spoon the gravy over the meat and potatoes.
    Stap 9
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