Classic Beef Pot Roast
(from shawn’s recipe box)
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 for this traditional recipe.
10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)
Source: Jeanne Thiel Kelley, Cooking Light, OCTOBER 2006 Did You Know? Now you can save your recipes at either AOL Food or here, at MyRecipes.com. You'll find all your previously saved recipes at both sites. Powered by Snooth
Serves 10 peopleCategories: Beef
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
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Preheat oven to 350º.
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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.
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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.
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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.