Danie główne
Fall Pot Roast
3 godz. 30 minPorcje: 6Nutri-Score C€€
C
3 godz. 30 min
3 godz. 30 minFall Pot Roast
przepis od
Kolby Kash
@chefkolbykash
4 przepisy
4 importy
ugotowano 0 razy
czego potrzebujesz
Składniki
chuck roast (about 3 pounds, at room temperature)Mięso1,4 kg
salt (for generous seasoning)Przyprawy12 g
garlic pepper seasoning (generous coating)Przyprawy10 g
onion (chopped)Warzywa i owoce1 kawałek
garlic (cloves, crushed)Warzywa i owoce5 kawałki
tomato pasteSpiżarnia30 g
red wine (the wine you usually drink)Napoje240 ml
beef bouillon (powder or cube)Spiżarnia10 g- beef stockSpiżarnia700 ml
carrots (peeled and cut into large chunks)Warzywa i owoce4 kawałki- bay leaves (fresh)Przyprawy2 kawałki
thyme (fresh sprigs)Warzywa i owoce4 kawałki
oil (for searing)Spiżarnia30 ml
na porcję
Wartości odżywcze
456kcal
- Węglowodany
- 8 g
- Białko
- 41 g
- Tłuszcz
- 29 g
czego użyjesz
Przybory
Garnek żeliwny
Piekarnik
Szczypce kuchenne
krok po kroku
Przygotowanie
- Krok 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.
- Krok 2
Prep the vegetables
- Peel and cut the carrots into large chunks.
- Chop the onion and crush the garlic cloves.
- Krok 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.
- Krok 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.
- Krok 5
Add stock and roast
- Stir in the beef bouillon and beef stock.
- Return the carrots and the seared chuck roast to the pot.
- Krok 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.
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