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Fall Pot Roast
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Fall Pot Roast

3 h 30 minServes 6Nutri-Score C€€
from @chefkolbykash4 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chuck roast (about 3 pounds, at room temperature)Meat1.4 kg
  • salt (for generous seasoning)Spices12 g
  • garlic pepper seasoning (generous coating)Spices10 g
  • onion (chopped)Produce1 piece
  • garlic (cloves, crushed)Produce5 pieces
  • tomato pastePantry30 g
  • red wine (the wine you usually drink)Beverages240 ml
  • beef bouillon (powder or cube)Pantry10 g
  • beef stockPantry700 ml
  • carrots (peeled and cut into large chunks)Produce4 pieces
  • bay leaves (fresh)Spices2 pieces
  • thyme (fresh sprigs)Produce4 pieces
  • oil (for searing)Pantry30 ml

per serving

Nutrition

456kcal

Carbs
8 g
Proteins
41 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Oven
  • Tongs

step by step

Method

  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.
    Step 1

  2. Prep the vegetables

    • Peel and cut the carrots into large chunks.
    • Chop the onion and crush the garlic cloves.
    Step 2

  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.
    Step 3

  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.
    Step 4

  5. Add stock and roast

    • Stir in the beef bouillon and beef stock.
    • Return the carrots and the seared chuck roast to the pot.
    Step 5

  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.
    Step 6
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