Beef Roast in a Dutch Oven, Mashed Potatoes and Creamed Spinach

Ingredients

• 1 kg Beef roast (shoulder or striploin) (Trimmed, trimmed of excess fat)
• 2 c. à soupe Olive oil (Extra virgin)
• 1 c. à café Salt
• ½ c. à café Ground black pepper
• 2 branches Fresh thyme
• 2 Bay leaves
• 1 branch Fresh rosemary
• 2 Shallots (Thinly sliced, halved)
• 2 Garlic cloves (Crushed)
• 250 ml Beef broth (or water) (Preferably unsalted)
• 1 c. à soupe Cornstarch (maïzena) (Diluted in 2 tbsp cold water)
• 80 g Butter (Divided: 30 g for the sauce, 30 g for the mash, 20 g for the spinach)
• 100 ml Thick crème fraîche
• 300 g Fresh spinach (Stemmed, washed and coarsely chopped (or frozen))
• 800 g Potatoes (Yukon Gold type) (Peeled and diced)
• 150 ml Whole milk (Heated)

Instructions

1. Prepare the ingredients

   Thinly slice the shallots and garlic, wash and chop the spinach, peel and dice the potatoes. Gather the fresh herbs.

   Time: PT10M

2. Sear the roast

   Heat 2 tbsp olive oil in the Dutch oven over medium‑high heat. Place the roast and let it brown for 2 min each side without moving it, until evenly colored.

   Time: PT5M

3. Season and aromatize

   Sprinkle the roast with salt and pepper, add thyme, bay leaves, rosemary, the sliced shallots and garlic. Pour the broth (or water) to cover the meat halfway.

   Time: PT2M

4. Cooking the roast

   Cover the Dutch oven and let simmer over medium heat for 20 minutes for medium doneness (for 1 kg).

   Time: PT20M

5. Rest the roast

   Remove the roast, place it on a board, cover with aluminum foil and let rest for 10 minutes.

   Time: PT10M

6. Prepare the sauce

   Strain the cooking juices into a saucepan. Dilute the cornstarch in 2 tbsp cold water, stir into the juices, bring to a boil then add 30 g butter. Reduce over medium heat for 10 minutes until glossy consistency.

   Time: PT10M

7. Cooking the potatoes

   Place the potato cubes in a pot of salted water, bring to a boil and cook for 22 minutes until tender.

   Time: PT22M

8. Make the mash

   Drain the potatoes, mash them with a potato ricer. Incorporate 30 g butter, then gradually add the hot milk until the desired texture is reached (about 5 minutes).

   Time: PT5M

9. Sauté shallot and garlic

   In a skillet, heat a drizzle of olive oil over medium heat, add the chopped shallot and garlic and cook for 3 minutes until translucent.

   Time: PT3M

10. Cooking the spinach

    Add the spinach to the skillet, cover and cook over medium heat for 8 minutes until reduced in volume.

    Time: PT8M

11. Finish the creamed spinach

    Stir in 20 g butter and 100 ml thick crème fraîche, season with salt and pepper, let reduce for 5 minutes until a creamy sauce coats the spinach.

    Time: PT5M

12. Plating

    Slice the roast, arrange the slices on plates, drizzle with sauce, serve with mashed potatoes and creamed spinach.

    Time: PT5M

Nutrition Facts

Calories

850

Protein

45 g

Carbohydrates

45 g

Fat

45 g

Fiber

5 g