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Slow-Roasted Chuck Roast Beef with Gravy and Crispy Potatoes
Danie główne

Slow-Roasted Chuck Roast Beef with Gravy and Crispy Potatoes

3 godz. 45 minPorcje: 8Nutri-Score C€€
od @cucinapalermo9 importówugotowano 0 razy
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Składniki

8 osób
  • chuck roast (at room temperature)Mięso2,5 kg
  • saltPrzyprawy20 g
  • black pepper (ground)Przyprawy8 g
  • flourSpiżarnia60 g
  • onion (roughly chopped)Warzywa i owoce2 kawałki
  • carrots (roughly chopped)Warzywa i owoce3 kawałki
  • celery (roughly chopped)Warzywa i owoce3 kawałki
  • mini San Marzano tomatoes (whole)Warzywa i owoce250 g
  • chicken bouillonSpiżarnia15 g
  • ground rosemaryPrzyprawy5 g
  • bay leavesPrzyprawy3 kawałki
  • red wineNapoje360 ml
  • Worcestershire sauceSpiżarnia30 ml
  • beef brothSpiżarnia500 ml
  • potatoes (parboiled and sliced)Warzywa i owoce1,2 kg
  • garlic (grated)Warzywa i owoce4 kawałki
  • fresh parsley (chopped)Warzywa i owoce15 g
  • truffle saltPrzyprawy5 g
  • extra virgin olive oilSpiżarnia60 ml
  • cooking spraySpiżarnia5 ml

na porcję

Wartości odżywcze

434kcal

Węglowodany
18 g
Białko
36 g
Tłuszcz
24 g
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Przybory

  • Garnek żeliwny
  • Blender kielichowy
  • Naczynie żaroodporne
  • Miska
  • Tarka
  • Szczypce kuchenne

krok po kroku

Przygotowanie

  1. Coat the chuck roasts

    • Pat the chuck roasts dry and season generously with salt, pepper and flour on all sides.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 8

  9. Serve

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