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.

  • 26 Feb 2025
  • Cook time 180 min
  • Prep time 20 min
  • 6 Servings
  • 14 Ingredients

Pot-roast beef with salsa verde

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:

1/3 cup red wine
72g
2 lb beef
910g
2 tbsp all-purpose white wheat flour
30g
2/3 cup olive oil
160g
2 onions
320g
2 garlic cloves
6g
1 tbsp fresh thyme
16g
1 bay leaf
0.60g
1/3 cup beef broth
72g
1 bunch fresh parsley
54g
3 cup parsley
270g
2 tbsp capers
30g
1 tbsp mustard
16g
1 tbsp vinegar
16g

Instructions:

1. Prepare the Beef:
- 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.
2. Sear the Beef:
- 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.
3. Cook the Aromatics:
- 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.
4. Braise the Beef:
- 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.
5. Prepare the Salsa Verde:
- 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.
6. Serve:
- 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 Size330 grams
Energy
Calories 510kcal25%
Protein
Protein 45g32%
Carbohydrates
Carbohydrates 10g3%
Fiber 2.11g6%
Sugar 3.35g3%
Fat
Fat 55g64%
Saturated 15g49%
Cholesterol 180mg-
Vitamins
Vitamin A 40ug4%
Choline 180mg33%
Vitamin B1 0.15mg13%
Vitamin B2 0.29mg22%
Vitamin B3 7mg44%
Vitamin B6 0.55mg32%
Vitamin B9 40ug10%
Vitamin B12 3.01ug126%
Vitamin C 16mg19%
Vitamin E 0.92mg6%
Vitamin K 150ug129%
Minerals
Calcium, Ca 63mg5%
Copper, Cu 0.21mg23%
Iron, Fe 4.72mg43%
Magnesium, Mg 45mg11%
Phosphorus, P 320mg25%
Potassium, K 780mg23%
Selenium, Se 45ug83%
Sodium, Na 270mg18%
Zinc, Zn 11mg100%
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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