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Classic Beef Pot Roast

  • 10servings
  • 307calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon olive oil

  2. 1 (3-pound) boneless chuck roast, trimmed

  3. 1 teaspoon kosher salt

  4. 1/4 teaspoon freshly ground black pepper

  5. 2 cups coarsely chopped onion

  6. 1 cup dry red wine

  7. 4 thyme sprigs

  8. 3 garlic cloves, chopped

  9. 1 (14-ounce) can fat-free, less-sodium beef broth

  10. 1 bay leaf

  11. 4 large carrots, peeled and cut diagonally into 1-inch pieces

  12. 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces

  13. Fresh thyme leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350º.

  2. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.

  3. Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.

  4. Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

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