Classic Beef Pot Roast
If you're looking for a traditional pot roast recipe, try this 5-star, no-fail version. Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck are all acceptable cuts.
- 1 tsp olive oil
- 1 tsp kosher salt
- 2 C coarsely chopped onion
- 4 thyme sprigs
- 1 (14-oz) can fat-free, less sodium beef broth
- 4 large carrots, peeled and cut diagonally into 1-inch pieces
- 1 (3-lb) boneless rib roast, trimmed
- 1/4 tsp freshly ground black pepper
- 1 cup dry red wine (cab/sauv)
- 3 cloves garlic, chopped
- 1 bay leaf
- 2 lb yukon gold potatoes, peeled and cut into 2-inch pieces
- Fresh thyme leaves (optional)
Preparation time 10mins
Cooking time 150mins
Preheat oven to 350 F
Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle rib 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.
Amount per serving (3 oz roast, about 3/4 c vegetables, and about 3 tbsp cooking liquid)
Calories from fat: 31%
Saturated fat: 3.5g
Monosaturated fat: 4.8g