30min 4 ppl
Pot Roast
50 minutes
4 people
Medium31–60 min or 7–12 steps
50 min · 7 steps
Medium: 31–60 min or 7–12 steps
520 kcalper person
Protein 40g
Carbs 26g
Fats 26g
About this dish
A chuck roast seared and braised low and slow with carrots, potatoes and onions until it yields to a fork - the deeply savoury Sunday dinner of the American home kitchen.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Onionquartered2
- Carrotscut into thick batons4
- Russet potatoeshalved4
- Garlic clovescrushed4
Meat & Poultry
- Beef chuckboned and tied1.5 kg
Tins & Jars
- Tomato paste2 tbsp
- Beef Stock600 ml
Spices & Seasonings
- Bay leaves2
- Thyme sprigs4
- Salt1.5 tsp
- Freshly ground black pepperto taste
Oils & Condiments
- Vegetable Oil2 tbsp
Utensils
- Dutch Oven
- Meat thermometer
- Chopping board
- Sharp knife
- Tongs
Method
1
Season the beef chuck all over with salt and pepper.
Approx. 5 minutes
2
Heat the vegetable oil in a Dutch oven over high heat and sear the beef for 8 minutes, turning, until browned on all sides.
Approx. 8 minutes
3
Remove the beef and set aside, then add the onion and garlic to the pot and cook for 4 minutes until softened.
Approx. 4 minutes
4
Stir in the tomato paste and cook for 1 minute, then return the beef to the pot and pour in the beef stock.
Approx. 2 minutes
5
Add the bay leaves and thyme, cover and place in a 150°C oven or over low heat on the stovetop, braising for 2 hours and 30 minutes until the beef is fork-tender.
Approx. 15 minutes
6
Add the carrots and potatoes to the pot and cook for a further 45 minutes until the vegetables are tender and a meat thermometer inserted into the beef reads at least 90°C.
Approx. 6 minutes
7
Rest the beef for 10 minutes, then slice or pull apart and serve with the vegetables and braising liquid.
Approx. 10 minutes
