Smoky Chipotle Oven Pot Roast with Potatoes & Vegetables

• portioner: 6

Ingredienser

4 lb beef chuck roast

1 tbsp olive oil

1 cup beef broth

1/4 cup soy sauce

2 tbsp Worcestershire sauce

2 tbsp brown sugar

6 cloves garlic, minced

1 medium onion, cut into wedges

1 tsp coarse black pepper

1 1/2 lb baby potatoes, halved

4 large carrots, cut into chunks

2 celery stalks, sliced thick

1 tsp kosher salt

2 tbsp cornstarch (optional, for gravy)

1 tbsp tomato paste

2 bay leaves

1 fresh thyme sprig

2 chipotle peppers in adobo, chopped

2 tbsp adobo sauce (from the can)

Instruktioner

INSTRUCTIONS

1. Sear the roast: Preheat oven to 300°F (150°C). Pat the chuck roast dry and season all over with kosher salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast 3-4 minutes per side until deeply browned. Remove and set aside.

2. Bloom the tomato paste and chipotle: In the same pot, add onion and garlic, cooking 1-2 minutes until fragrant. Add tomato paste and chipotle peppers, and cook 1 minute, stirring, until darkened and toasty.

3. Build the braising liquid: Stir in beef broth, soy sauce, Worcestershire sauce, brown sugar, and adobo sauce, scraping up any browned bits from the bottom. Add bay leaves and thyme.

4. Return roast and cover: Nestle the seared roast back into the pot. Cover with a tight-fitting lid and place in the oven.

5. First braise: Braise covered for 2 hours, until the roast is starting to turn fork-tender.

6. Add the vegetables: Carefully remove the pot from the oven. Add potatoes, carrots, and celery around the roast, tucking them into the liquid.

7. Final braise: Cover and return to the oven. Continue cooking (about 1.5 hours) until the roast shreds easily with a fork and vegetables are tender.

8. Rest and thicken (optional): Transfer roast and vegetables to a platter and tent with foil. Discard the bay leaves and thyme stems. If you want a thicker gravy, whisk cornstarch with 2 tbsp cold water, stir into the pot juices, and simmer on the stovetop 2-3 minutes until thickened.

9. Serve: Shred or slice the roast, spoon over the vegetables, and ladle the pan sauce on top.