Pot-Roast Beef With Salsa Verde Recipe

Recipe By Slurrp

Pot-roast beef with salsa verde is a delicious and flavorful dish that combines tender beef with a tangy and herbaceous salsa verde. The beef is slow-cooked in a rich and savory broth until it becomes melt-in-your-mouth tender. The salsa verde, made with fresh herbs, garlic, capers, and lemon juice, adds a bright and zesty flavor to the dish. This pot-roast beef with salsa verde is perfect for a comforting and satisfying meal.

4.3
15 Rating -
Rate
Non Vegdiet
3hr 20minstotal
20minsPrep
3hr Cook
3hr 20m.total
20m.Prep
3hr Cook
Pot-Roast Beef With Salsa Verde
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ingredients serve

Ingredients for Pot-Roast Beef With Salsa Verde Recipe

  • 1/2 pound Beef Chuck Roast
  • As required Salt And Pepper, To Taste
  • 0.33 tablespoon Oil
  • 0.17 Onion, Chopped
  • 0.33 Carrots, Chopped
  • 0.33 Celery Stalks, Chopped
  • 0.67 cloves Cloves Garlic, Minced
  • 0.33 cup Beef Broth
  • 0.17 cup Red Wine
  • 0.33 Bay Leaves
  • 0.17 cup Fresh Parsley
  • 0.08 cup Fresh Basil
  • 1/25 cup Fresh Mint
  • 0.33 tablespoon Capers
  • 0.33 cloves Cloves Garlic
  • 0.33 tablespoon Lemon Juice
  • 1/25 cup Olive Oil
  • as required Fresh Herbs, For Garnish

Directions: Pot-roast Beef With Salsa Verde Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 325°F (165°C).
  • STEP 2.Season the beef with salt and pepper.
  • STEP 3.Heat oil in a large oven-safe pot over medium-high heat.
  • STEP 4.Add the beef and sear on all sides until browned.
  • STEP 5.Remove the beef from the pot and set aside.
  • STEP 6.Add onions, carrots, and celery to the pot and cook until softened.
  • STEP 7.Add garlic and cook for another minute.
  • STEP 8.Return the beef to the pot and add beef broth, red wine, and bay leaves.
  • STEP 9.Cover the pot and transfer it to the preheated oven.
  • STEP 10.Cook for about 3 hours, or until the beef is tender.
  • STEP 11.While the beef is cooking, prepare the salsa verde.
  • STEP 12.In a food processor, combine parsley, basil, mint, capers, garlic, lemon juice, and olive oil.
  • STEP 13.Process until smooth and well combined.
  • STEP 14.Once the beef is cooked, remove it from the pot and let it rest for a few minutes.
  • STEP 15.Slice the beef and serve with the salsa verde.
  • STEP 16.Garnish with fresh herbs, if desired.
  • STEP 17.Enjoy the pot-roast beef with salsa verde!

Cooking Tips

  • Choose a well-marbled cut of beef, such as chuck roast, for the best results.
  • Make sure to sear the beef on all sides to develop a rich and flavorful crust.
  • You can make the salsa verde ahead of time and refrigerate it until ready to serve.
  • Leftover pot-roast beef can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Store leftover pot-roast beef in an airtight container in the refrigerator.
  • Reheat the beef in a covered dish in the oven or on the stovetop.
  • Serve the pot-roast beef with salsa verde as a main course with roasted vegetables or mashed potatoes.
Nutrition
value
777
calories per serving
48 g Fat33 g Protein26 g Carbs6 g FiberOther

Current Totals

  • Fat
    48g
  • Protein
    33g
  • Carbs
    26g
  • Fiber
    6g

MacroNutrients

  • Carbs
    26g
  • Protein
    33g
  • Fiber
    6g

Fats

  • Fat
    48g

Vitamins & Minerals

  • Calcium
    211mg
  • Iron
    6mg
  • Vitamin A
    1418mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    129mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    74mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    86mg
  • Manganese
    2mg
  • Phosphorus
    327mg
  • Selenium
    20mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp