• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Spice-Rubbed Pot Roast Recipe

  • 6servings
  • 220minutes

Add to MenuAdd to Calendar

Source: www.chow.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 teaspoons kosher salt, plus more as needed

  2. 2 teaspoons paprika

  3. 1 1/2 teaspoons freshly ground black pepper

  4. 1 teaspoon cayenne pepper

  5. 1 (4-pound) boneless chuck roast, trimmed of excess fat

  6. 1 tablespoon olive oil

  7. 1 medium white onion, coarsely chopped

  8. 1 medium celery stalk, coarsely chopped

  9. 4 medium garlic cloves, coarsely chopped

  10. 2 tablespoons tomato paste

  11. 2 cups low-sodium beef broth

  12. 4 fresh thyme sprigs

Instructions Jump to Ingredients ↑

  1. Heat the oven to 300°F and arrange a rack in the lower third.

  2. In a small bowl, combine the salt, paprika, pepper, and cayenne. Evenly rub the spice mix on all sides of the roast; set aside.

  3. Heat the oil in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat until smoking, about 5 minutes. Add the meat and brown it on all sides, about 20 minutes total; remove to a plate.

  4. Add the onion, celery, and garlic to the pot, season with salt, and cook until just softened, about 5 minutes. Add the tomato paste and stir to coat the vegetables. Pour the beef broth into the pot and scrape up any browned bits from the bottom. Add the thyme, reserved meat, and any accumulated juices to the pot and bring to a simmer. Cover and cook in the oven until the roast is fork tender, about 2 1/2 to 3 hours.

  5. Review & Rate

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback