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Slow-Simmered Pot Roast with Potatoes and Carrots
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Slow-Simmered Pot Roast with Potatoes and Carrots

2 h 30 minServes 6Nutri-Score C€€
from @vanessacooks_4 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chuck roast (cut into large chunks)Meat1.4 kg
  • oil (for drizzling and coating the pot)Pantry30 ml
  • black pepper (ground)Spices3 g
  • saltSpices8 g
  • paprikaSpices4 g
  • onion powderSpices4 g
  • garlic powderSpices4 g
  • thyme (dried)Spices2 g
  • parsley (dried)Spices2 g
  • all-purpose flourPantry30 g
  • onion (diced)Produce0.5 pieces
  • celery (sliced)Produce1 piece
  • garlic (minced)Produce4 pieces
  • tomato pastePantry30 g
  • beef brothPantry1.9 litres
  • pot roast seasoning packetSpices30 g
  • bay leavesSpices3 pieces
  • Worcestershire saucePantry20 ml
  • potatoes (chopped)Produce3 pieces
  • carrots (peeled and sliced into coins)Produce5 pieces

per serving

Nutrition

489kcal

Carbs
16 g
Proteins
41 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Mixing bowl
  • Tongs

step by step

Method

  1. Season the beef

    • Drizzle the oil over the chuck roast chunks.
    • Season each piece with black pepper, salt, paprika, onion powder, garlic powder, thyme and parsley.
    • Sprinkle with the flour and rub in the seasonings on all sides.
    Step 1

  2. Sear the beef

    • Lightly coat the bottom of the Dutch oven with oil and heat over medium-high.
    • Sear the beef in batches for 2 to 3 minutes on each side.
    • Remove the seared beef from the pot and set aside.
    Step 2

  3. Soften the aromatics

    • Add the diced onion and sliced celery to the pot and sauté until softened.
    • Add the minced garlic and sauté until fragrant.
    • Stir in the tomato paste and cook it out.
    Step 3

  4. Build the broth

    • Pour in the beef broth, scraping the bottom of the pot.
    • Add the pot roast seasoning, bay leaves and Worcestershire sauce.
    • Mix until well combined.
    Step 4

  5. Simmer the roast

    • Return the seared beef to the pot, fully submerged in the broth.
    • Bring to a boil over high heat, then cover and lower the heat to low.
    • Simmer until the meat is tender.
    Step 5

  6. Add the vegetables

    • Add the chopped potatoes and carrot coins to the pot and give a quick mix.
    • Simmer covered until the vegetables are tender.
    Step 6

  7. Shred and serve

    • Transfer the beef to a bowl and shred it.
    • Return the shredded beef to the pot and toss with the broth and vegetables.
    • Serve hot.
    Step 7
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