Classic Pot Roast

Classic Pot Roast
Classic Pot Roast

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    · 1 teaspoon olive oil

  • 1

    · 1 (3-pound) boneless chuck roast, trimmed

  • 1

    · 1 teaspoon kosher salt

  • 1/4

    · 1/4 teaspoon freshly ground black pepper

  • 2

    · 2 cups coarsely chopped onion

  • 1

    · 1 cup dry red wine

  • 4

    · 4 thyme sprigs

  • 3

    · 3 garlic cloves, chopped

  • 1

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

  • 1

    · 1 bay leaf

  • 4

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

  • 2

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

  • · Fresh thyme leaves (optional)

Directions

Preheat oven to 350º. 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. 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. 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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