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Pot Roast Dinner
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Pot Roast Dinner

3 h 30 minServes 6Nutri-Score C€€
from @mariahhcooks18 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • beef chuck roast (patted dry)Meat1.1 kg
  • carrots (cut into chunks)Produce4 pieces
  • celery stalks (cut into chunks)Produce4 pieces
  • yellow onion (chopped)Produce1 piece
  • mini golden potatoes (halved)Produce454 g
  • garlic (minced)Produce4 pieces
  • salt (generous amount)Spices8 g
  • black pepper (generous amount)Spices4 g
  • garlic powder (generous amount for the roast, plus 1 tsp for the sauce)Spices6 g
  • smoked paprika (generous amount for the roast, plus 1 tsp for the sauce)Spices5 g
  • olive oil (for searing)Pantry30 ml
  • tomato pastePantry30 g
  • beef bouillon basePantry15 g
  • dry red wine (Cabernet Sauvignon)Beverages360 ml
  • all-purpose flourPantry16 g
  • beef brothPantry1 litres
  • onion powderSpices2 g
  • all-purpose seasoningSpices2 g
  • blackened seasoningSpices2 g
  • beefy onion soup mix (1 packet)Pantry1 piece
  • rosemary (sprigs)Produce4 pieces
  • bay leavesSpices2 pieces
  • unsalted butterDairy57 g

per serving

Nutrition

489kcal

Carbs
16 g
Proteins
41 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Oven

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 350°F.
    Step 1

  2. Season the roast

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

  9. Check doneness

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

  10. Serve

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