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.

Classic Beef Pot Roast
Classic Beef Pot Roast

PREP TIME

10

minutes

TOTAL TIME

150

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

150

minutes

SERVINGS

--

servings

Ingredients

  • 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)

Directions

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. Nutritional information: Amount per serving (3 oz roast, about 3/4 c vegetables, and about 3 tbsp cooking liquid) Calories: 307 Calories from fat: 31% Fat: 10.4g Saturated fat: 3.5g Monosaturated fat: 4.8g

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