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

4 h 30 minServes 6Nutri-Score C€€
from @cookinwithmegg31 imports3 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chuck roast (pat dry)Meat1.4 kg
  • salt (for seasoning the meat and vegetables)Spices12 g
  • black pepper (ground)Spices4 g
  • olive oil (for searing and roasting)Pantry30 ml
  • yellow onion (diced)Produce1 piece
  • celery (chopped)Produce3 pieces
  • carrots (chopped)Produce3 pieces
  • garlic (minced)Produce4 pieces
  • red wine (dry)Beverages400 ml
  • beef brothPantry700 ml
  • tomato pastePantry30 g
  • Worcestershire saucePantry15 ml
  • gravy mix packetPantry1 piece
  • garlic powderSpices6 g
  • onion powderSpices6 g
  • dried herbsSpices4 g
  • butter (half a stick, for the roast)Dairy57 g
  • thyme (fresh sprigs)Spices3 g
  • Brussels sprouts (trimmed and halved)Produce500 g
  • lemon pepperSpices4 g
  • potatoes (peeled, rustic cut)Produce1 kg
  • butter (for the mashed potatoes)Dairy60 g
  • sour creamDairy120 g
  • heavy cream (plus extra to loosen)Dairy150 ml

per serving

Nutrition

573kcal

Carbs
22 g
Proteins
41 g
Fat
36 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Oven
  • Baking tray
  • Potato masher
  • Mixing bowl
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5

  6. Shred the meat

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

  9. Serve

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