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Dutch Oven Pot Roast with Brussels Sprouts and Mashed Potatoes
Danie główne

Dutch Oven Pot Roast with Brussels Sprouts and Mashed Potatoes

4 godz. 30 minPorcje: 6Nutri-Score C€€
od @cookinwithmegg31 importówugotowano 3 razy
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Składniki

6 osób
  • chuck roast (pat dry)Mięso1,4 kg
  • salt (for seasoning the meat and vegetables)Przyprawy12 g
  • black pepper (ground)Przyprawy4 g
  • olive oil (for searing and roasting)Spiżarnia30 ml
  • yellow onion (diced)Warzywa i owoce1 kawałek
  • celery (chopped)Warzywa i owoce3 kawałki
  • carrots (chopped)Warzywa i owoce3 kawałki
  • garlic (minced)Warzywa i owoce4 kawałki
  • red wine (dry)Napoje400 ml
  • beef brothSpiżarnia700 ml
  • tomato pasteSpiżarnia30 g
  • Worcestershire sauceSpiżarnia15 ml
  • gravy mix packetSpiżarnia1 kawałek
  • garlic powderPrzyprawy6 g
  • onion powderPrzyprawy6 g
  • dried herbsPrzyprawy4 g
  • butter (half a stick, for the roast)Nabiał57 g
  • thyme (fresh sprigs)Przyprawy3 g
  • Brussels sprouts (trimmed and halved)Warzywa i owoce500 g
  • lemon pepperPrzyprawy4 g
  • potatoes (peeled, rustic cut)Warzywa i owoce1 kg
  • butter (for the mashed potatoes)Nabiał60 g
  • sour creamNabiał120 g
  • heavy cream (plus extra to loosen)Nabiał150 ml

na porcję

Wartości odżywcze

573kcal

Węglowodany
22 g
Białko
41 g
Tłuszcz
36 g
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Przybory

  • Garnek żeliwny
  • Piekarnik
  • Blacha do pieczenia
  • Tłuczek do ziemniaków
  • Miska
  • Szczypce kuchenne

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 5

  6. Shred the meat

    • Shred the roast directly in the pot with the braising juices.
    Krok 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.
    Krok 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.
    Krok 8

  9. Serve

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