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Servings:4至6

In this lighter riff on pot roast, whole chuck roast is braised in fruity red wine until meltingly tender, and the last of winter’s root vegetables get simmered into the gravy before serving. Browning the mushrooms separately and adding at the end gives them deeper flavor and firmer texture. Although plain schupfnudeln would be a delicious accompaniment, adding parsley gives them a fresh, grassy color and flavor that’s welcome this time of year.

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锅烤

3磅Chuck烤
犹太盐和新鲜的黑胡椒粉
1Tbs. olive oil
1large yellow onion, diced
1个大胡萝卜，去皮和切成丁（约1/2杯）
6 large cloves garlic, smashed and peeled
1-1/2杯牛肉库存
1-1/2杯果红酒，例如Barbera d'Asti
6个小树枝新鲜百里香
6个小树枝新鲜的平叶欧芹
2个海湾叶子

For the vegetables

1个大胡萝卜，去皮并切成1英寸的棍棒
1parsnip, peeled and cut into 1-inch sticks
1个小rutabaga，剥皮并切成1英寸的棍子
2汤匙。无盐黄油，分裂
2茶匙。橄榄油
8盎司。野生蘑菇，例如牡蛎蘑菇，切成1英寸的碎片
2汤匙。多用途面粉

对于Schupfnudeln

1食谱基本的schupfnudeln
1/4杯新鲜的平叶欧芹；还有更多的装饰

准备

做锅烤

将烤箱预热至325°F。将烤干燥并用盐和胡椒粉大量调味。加热1 TBS。5至6 QT中的橄榄油。荷兰烤箱用中高温。加入烤肉并烧焦直至变成褐色，3至5分钟。在各个方面重复。转移到板上。

Add the onion and carrot to the pot. Cook, stirring and scraping up the browned bits, until onion is translucent, about 7 minutes. Add the garlic. Pour in the beef stock and wine, stirring to scrape up the browned bits. Add the thyme, parsley, and bay leaves. Bring to a simmer, add the roast, cover, and place on the center rack of the oven. Roast until the meat is very tender, 2-1/2 to 3 hours.

做蔬菜

将烤肉转移到盘子上，并用箔纸来保持温暖。将液体通过细筛网将液体过滤到碗中，然后返回荷兰烤箱（丢弃固体）。加入胡萝卜，欧洲防风草和鲁塔巴加。用中火煮沸。煮至嫩，大约8分钟。同时，加热1汤匙。黄油和2茶匙。橄榄油在大型煎锅中用中火加热。加入蘑菇，然后加盐和胡椒粉调味。煮，搅拌，直至金黄色，约5分钟。

在一个小碗中，混合剩余的1汤匙。用面粉黄油制成浓稠的糊状。加入一汤匙的炖液。倒入锅中，小火煮，直到液体略微加厚，约3分钟。加入炒蘑菇。盐和胡椒调味。

制作Schupfnudeln

Meanwhile, prepare the基本的schupfnudlen食谱，加入1/4杯香菜和蛋黄。

To serve, slice the roast against the grain and arrange on a platter. Spoon the vegetables around it, and pour some of the gravy over the meat. Garnish with chopped fresh parsley. Pass remaining gravy.

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评论（2个评论）

ssmpiglet|02/25/2022

I cooked the meat and veggies a day ahead of serving in an effort to have a nice dinner after a busy day. I left the roast whole, refrigerated, sliced cold, and warmed in a 250 oven covered with the veggie mixture and foil. Before putting the meat in the oven I reheated the veggies in the braising liquid, cooked the mushrooms, and added the mushrooms after the thickener according to the recipe. Then I poured the veggies/gravy mixed over the meat for reheating. One big change I would make, remove the veggies from the braising liquid and roast them a short time before serving to crisp them a bit. Having the gravy mixed with the veggies does not provide enough liquid to reheat or serve. I didn't have time to make the schupfnudeln and opted for packaged spaetzle, disappointing to have too little gravy to reheat the meat or pour over the spaetzle due to the veggies being mixed in. Meat was delicious!
sarpat|02/06/2022

其他人都比我更喜欢这个，但是也许我不是锅烤类型，因为从未遇到过我很有趣的人。然而，肉汁很好，舒普富尔恩很棒。这些说明并没有提醒您将木质核心从欧洲防风草上切下来 - 也许有些欧洲防风草没有它们，但是我的做到了，我对去除它们并不非常小心，我应该这样做。如果我再次做到，我会放弃欧洲防风草，保留鲁塔巴加的对话价值，并添加更多的蘑菇和胡萝卜。