Pot-roast beef with salsa verde
Tender pot-roast beef infused with red wine and aromatic herbs, perfectly complemented by a zesty salsa verde made with fresh parsley, spearmint, capers, and mustard. Simple yet savory, this recipe promises a mouth-watering meal for any occasion.
- 24 May 2025
- Cook time 180 min
- Prep time 20 min
- 6 Servings
- 14 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 510kcal | 25% |
| Protein | |
| Protein 45g | 32% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 2.11g | 6% |
| Sugar 3.35g | 3% |
| Fat | |
| Fat 55g | 64% |
| Saturated 15g | 49% |
| Cholesterol 180mg | - |
| Vitamins | |
| Vitamin A 40ug | 4% |
| Choline 180mg | 33% |
| Vitamin B1 0.15mg | 13% |
| Vitamin B2 0.29mg | 22% |
| Vitamin B3 7mg | 44% |
| Vitamin B6 0.55mg | 32% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 3.01ug | 126% |
| Vitamin C 16mg | 19% |
| Vitamin E 0.92mg | 6% |
| Vitamin K 150ug | 129% |
| Minerals | |
| Calcium, Ca 63mg | 5% |
| Copper, Cu 0.21mg | 23% |
| Iron, Fe 4.72mg | 43% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 320mg | 25% |
| Potassium, K 780mg | 23% |
| Selenium, Se 45ug | 83% |
| Sodium, Na 270mg | 18% |
| Zinc, Zn 11mg | 100% |
| Water | |
| Water 170g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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