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Red Wine Braised Pot Roast Dinner
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Red Wine Braised Pot Roast Dinner

3 godz. 45 minPorcje: 6Nutri-Score C€€€
od @mariahhcooks19 importówugotowano 0 razy
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Składniki

6 osób
  • beef chuck roast (patted dry)Mięso1,1 kg
  • carrots (peeled, cut into large chunks)Warzywa i owoce6 kawałki
  • celery stalks (chopped)Warzywa i owoce3 kawałki
  • yellow onion (chopped)Warzywa i owoce1 kawałek
  • mini golden potatoes (halved if large)Warzywa i owoce450 g
  • garlic cloves (minced)Warzywa i owoce5 kawałki
  • salt (generous, for seasoning)Przyprawy12 g
  • black pepper (generous, for seasoning)Przyprawy4 g
  • garlic powder (divided between rub and sauce)Przyprawy8 g
  • smoked paprika (divided between rub and 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 brothSpiżarnia1,2 litry
  • onion powderPrzyprawy2 g
  • Nature's seasoningPrzyprawy2 g
  • all-purpose seasoningPrzyprawy2 g
  • blackened seasoningPrzyprawy2 g
  • beefy onion soup mix (one packet)Spiżarnia1 kawałek
  • Worcestershire sauceSpiżarnia15 ml
  • fresh thyme (sprigs)Warzywa i owoce4 kawałki
  • fresh rosemary (sprigs or leaves)Warzywa i owoce4 kawałki
  • bay leavesPrzyprawy2 kawałki
  • unsalted butterNabiał57 g

na porcję

Wartości odżywcze

483kcal

Węglowodany
16 g
Białko
39 g
Tłuszcz
29 g
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Przybory

  • Garnek żeliwny
  • Piekarnik
  • Szczypce kuchenne

krok po kroku

Przygotowanie

  1. Preheat and season the roast

    • Preheat the oven to 175 °C (350 °F).
    • Pat the chuck roast dry and generously season all sides with salt, black pepper, garlic powder and smoked paprika.
    Krok 1

  2. Sear the beef

    • Heat the olive oil in a Dutch oven over medium-high heat.
    • Sear the roast on all sides until deeply browned, then remove it from the pot and set aside.
    Krok 2

  3. Sauté the vegetables

    • Add the chopped celery and yellow onion to the same pot and sauté until softened, scraping up the browned bits from the bottom.
    • Add the minced garlic and cook until fragrant.
    Krok 3

  4. Add tomato paste and bouillon

    • Stir in the tomato paste and beef bouillon base, mixing well with the vegetables.
    Krok 4

  5. Deglaze with red wine

    • Pour in the red wine and let it reduce by about half, scraping the bottom of the pot to release the browned bits.
    Krok 5

  6. Thicken and add broth

    • Sprinkle in the flour and stir well, letting it cook and thicken slightly.
    • Pour in the beef broth and stir until everything is well combined.
    Krok 6

  7. Season and add aromatics

    • Add the onion powder, garlic powder, Nature's seasoning, all-purpose seasoning, blackened seasoning, smoked paprika and beefy onion soup mix, then mix well.
    • Return the pot roast to the pot, add the rosemary, thyme and bay leaves, then pour in the Worcestershire sauce.
    • Add the unsalted butter and cover with a lid.
    Krok 7

  8. Braise the roast

    • Bake covered at 175 °C (350 °F) for 2 hours.
    Krok 8

  9. Add carrots and potatoes

    • Remove the pot from the oven and add the carrots and mini golden potatoes.
    • Cover and return to the oven for 1 additional hour, until the beef and vegetables are fork-tender.
    Krok 9

  10. Serve

    • Serve the tender pot roast with the carrots, potatoes and plenty of the rich red wine gravy.
    Krok 10
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