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Pot Roast Dinner
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Pot Roast Dinner

3 godz. 30 minPorcje: 6Nutri-Score C€€
od @mariahhcooks18 importówugotowano 0 razy
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Składniki

6 osób
  • beef chuck roast (patted dry)Mięso1,1 kg
  • carrots (cut into chunks)Warzywa i owoce4 kawałki
  • celery stalks (cut into chunks)Warzywa i owoce4 kawałki
  • yellow onion (chopped)Warzywa i owoce1 kawałek
  • mini golden potatoes (halved)Warzywa i owoce454 g
  • garlic (minced)Warzywa i owoce4 kawałki
  • salt (generous amount)Przyprawy8 g
  • black pepper (generous amount)Przyprawy4 g
  • garlic powder (generous amount for the roast, plus 1 tsp for the sauce)Przyprawy6 g
  • smoked paprika (generous amount for the roast, plus 1 tsp for the sauce)Przyprawy5 g
  • olive oil (for searing)Spiżarnia30 ml
  • tomato pasteSpiżarnia30 g
  • beef bouillon baseSpiżarnia15 g
  • dry red wine (Cabernet Sauvignon)Napoje360 ml
  • all-purpose flourSpiżarnia16 g
  • beef brothSpiżarnia1 litry
  • onion powderPrzyprawy2 g
  • all-purpose seasoningPrzyprawy2 g
  • blackened seasoningPrzyprawy2 g
  • beefy onion soup mix (1 packet)Spiżarnia1 kawałek
  • rosemary (sprigs)Warzywa i owoce4 kawałki
  • bay leavesPrzyprawy2 kawałki
  • unsalted butterNabiał57 g

na porcję

Wartości odżywcze

489kcal

Węglowodany
16 g
Białko
41 g
Tłuszcz
29 g
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Przybory

  • Garnek żeliwny
  • Piekarnik

krok po kroku

Przygotowanie

  1. Preheat the oven

    • Preheat the oven to 350°F.
    Krok 1

  2. Season the roast

    • Pat the chuck roast dry.
    • Season generously with salt, pepper, garlic powder and smoked paprika.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 8

  9. Check doneness

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

  10. Serve

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