Pot-roast beef with salsa verde
This pot-roast beef with salsa verde combines slow-cooked, tender beef with a bright, herbaceous salsa verde, featuring fresh parsley and mint. Perfect for family meals, it offers rich flavors enhanced by red wine and fragrant herbs.
Cook time 180 min
Prep time 20 min
Ingredients:
1/3 cup red wine2 lb beef
2 tbsp all-purpose white wheat flour
2/3 cup olive oil
2 onions
2 garlic cloves
1 tbsp fresh thyme
1 bay leaf
1/3 cup beef broth
1 bunch fresh parsley
3 cup spearmint
2 tbsp capers
1 tbsp mustard
1 tbsp vinegar
Pot-roast beef with salsa verde is a delightful and hearty dish that combines the tender flavors of slow-cooked beef with a zesty, herbaceous salsa verde. This recipe uses fresh herbs, red wine, and a variety of spices to elevate the overall taste, making it perfect for family dinners or special occasions. Follow these instructions to create a mouthwatering meal that your guests will love.
Instructions:
- Preheat your oven to 325°F (160°C).
- Pat the beef dry with paper towels and season it with salt and pepper.
- Spread the flour on a plate and dredge the beef in the flour, shaking off any excess.
- In a large, oven-proof pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
- Once hot, add the beef and sear it on all sides until nicely browned. This should take about 8-10 minutes. Remove the beef from the pot and set it aside.
- In the same pot, add another 2 tablespoons of olive oil.
- Add the chopped onions and cook for 5-7 minutes until softened and beginning to brown.
- Add the minced garlic, fresh thyme, and bay leaf, and cook for an additional 2 minutes until fragrant.
- Return the seared beef to the pot.
- Pour in the red wine, beef broth, and any accumulated juices from the beef. Bring the mixture to a gentle simmer.
- Cover the pot with a lid and transfer it to the preheated oven.
- Cook for about 2.5 to 3 hours, or until the beef is tender and easily shredded with a fork.
- While the beef is cooking, prepare the salsa verde.
- In a medium bowl, combine the chopped parsley, spearmint, capers, mustard, and vinegar.
- Gradually whisk in the remaining olive oil (about 1/2 cup) until well combined.
- Season with salt and pepper to taste. Set aside.
- Remove the beef from the oven and let it rest for about 10 minutes.
- Slice or shred the beef and arrange it on a serving platter.
- Drizzle or spoon the salsa verde generously over the top of the beef.
- Serve warm, with the remaining salsa verde on the side.
Your pot-roast beef with salsa verde is now ready to be served. The tender beef, infused with rich flavors, paired with the vibrant and tangy salsa verde creates a perfect balance of taste. Enjoy your meal with a side of your favorite vegetables or a simple salad. Bon appétit!
Pot-roast beef with salsa verde FAQ:
The pot-roast beef should be cooked in the preheated oven at 325°F (160°C) for about 2.5 to 3 hours, or until it is tender and easily shredded with a fork.
The beef is done when it is tender and can be shredded easily with a fork. If you want to check the internal temperature, it should ideally reach around 190°F (88°C) for optimal tenderness.
Yes, leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the beef in a pan with a bit of broth to keep it moist.
You can substitute red wine with beef broth or grape juice, although this will alter the flavor profile. If using broth, consider adding a splash of vinegar to replicate the acidity of wine.
A large, oven-proof pot or Dutch oven is recommended, ideally one that can comfortably hold a 2 lb roast along with the other ingredients without overflowing.
Tips:
- For the best results, choose a cut of beef such as chuck or brisket, which becomes tender and flavorful when slow-cooked.
- Make sure to sear the beef on all sides before roasting to lock in the juices and enhance the flavor.
- Let the meat rest for a few minutes after cooking before slicing it. This helps retain its juices and makes it easier to cut.
- Use fresh herbs for the salsa verde to achieve the most vibrant and aromatic flavor.
- Feel free to adjust the amount of mustard, vinegar, and capers in the salsa verde according to your taste preference.
- Pair the dish with a full-bodied red wine to complement the robust flavors of the pot-roast beef.
Nutrition per serving
6 ServingsCalories 510kcal
Protein 45g
Carbohydrates 10g
Fiber 2.11g
Sugar 3.35g
Fat 55g
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