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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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 roast are all acceptable cuts. Ingredients:
1 teaspoon olive oil |
1 (3-pound) boneless chuck roast, trimmed |
1 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
2 cups coarsely chopped onion |
1 cup dry red wine |
4 thyme sprigs |
3 garlic cloves, chopped |
1 (14-ounce) can fat-free, less-sodium beef broth |
1 bay leaf |
4 large carrots, peeled and cut diagonally into 1-inch pieces |
2 pounds yukon gold potatoes, peeled and cut into 2-inch pieces |
fresh thyme leaves (optional) |
Directions:
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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