Beef Pot Roast
Total Time: 3 hoursYield: 10 Servings
Source: Cooking Light, October 2006
Category: Beef
Ingredients
1 teaspoon Olive Oil3 pounds Chuck Roast (boneless, trimmed)
1 teaspoon Salt
1⁄4 teaspoon Ground Black Pepper
2 cups Onion (coarsely chopped)
1 cup Red Wine
4 whole Thyme Sprigs
3 cloves Garlic (chopped)
14 ounces Beef Broth
1 whole Bay Leaf
4 whole Carrots (peeled and cut diagonally into 1-inch pieces)
2 pounds Yukon Gold Potatoes (peeled and cut into 2-inch pieces)
Directions
- Preheat oven to 350 degrees.
- Heat olive oil in a large pot over medium-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, saute 8 minutes or until tender.
- Return browned roast to pan. Add the red wine, thyme sprigs, garlic, broth, and bay to pan; bring to a simmer. Cover pan and bake at 350 degrees 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.