Eine Schmorpfanne für Könige 🫅👸 Piment d'Espelette

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth can reduce sodium and calories.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice provides sweetness without alcohol.

Preheat oven to 325°F (160°C).

Season the beef chuck roast with salt and black pepper.

Heat olive oil in a large Dutch oven over medium-high heat.

Sear the roast on all sides until browned, about 4-5 minutes per side.

Remove the roast and set aside.

Add chopped onions, carrots, and celery to the pot; sauté until softened, about 5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Deglaze the pot with red wine, scraping the bottom to release browned bits.

Return the roast to the pot; add beef broth, bay leaves, thyme, and mustard.

Bring to a simmer, then cover and transfer to the preheated oven.

Braise in the oven for 3-4 hours until the meat is tender and easily shredded.

Add potatoes to the pot during the last hour of cooking.

Remove the roast and let it rest for 15 minutes before slicing.

Serve with the vegetables and sauce, garnished with parsley.

Cooking Techniques

Spice Level:

Allergens