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Slow-Cooked Pot Roast with Mushrooms and Root Vegetables
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Slow-Cooked Pot Roast with Mushrooms and Root Vegetables

4 hServes 6Nutri-Score C€€€
from @yasmeen.murrietta1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chuck roast (cut into 4-inch pieces)Meat1.6 kg
  • ghee (for searing and sautéing)Dairy45 g
  • yellow onion (peeled and sliced)Produce2 pieces
  • carrot (large, cut into 2-inch pieces)Produce2 pieces
  • baby mushrooms (halved)Produce450 g
  • golden potatoes (halved if large)Produce680 g
  • garlic (cloves, minced)Produce6 pieces
  • red wine (dry red blend)Beverages240 ml
  • beef bone broth (grass-fed)Pantry720 ml
  • fresh thyme (sprigs)Produce3 pieces
  • fresh rosemary (sprigs)Produce2 pieces
  • fresh parsley (chopped, for serving)Produce10 g
  • salt (to taste)Spices12 g
  • black pepper (freshly ground)Spices3 g

per serving

Nutrition

483kcal

Carbs
16 g
Proteins
39 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Oven
  • Tongs

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 275°F.
    Step 1

  2. Dry and season the beef

    • Pat the beef dry with paper towels.
    • Generously season it with salt and black pepper.
    Step 2

  3. Sear the beef

    • Heat the ghee in a large Dutch oven over medium-high heat.
    • Add the beef and cook until browned all around, working in batches if needed.
    • Remove the beef and set aside on a plate.
    Step 3

  4. Sauté the vegetables

    • Reduce the heat to medium, add more ghee, then the onions and carrots with a pinch of salt; cook until the onions soften.
    • Stir in the mushrooms and potatoes with another pinch of salt and cook for 2–3 min.
    • Add the garlic and cook for 20 seconds.
    Step 4

  5. Deglaze and add the broth

    • Stir in the red wine to deglaze the bottom of the pot.
    • Add the beef bone broth.
    Step 5

  6. Braise in the oven

    • Return the meat to the pot, increase the heat to high and bring to a boil.
    • Add the thyme and rosemary sprigs, cover with a lid and transfer to the oven.
    • Braise until the roast is fall-apart tender.
    Step 6

  7. Rest and serve

    • Remove from the oven and let rest for 5 to 10 minutes.
    • Top with fresh parsley and black pepper before serving.
    Step 7
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