| Yield | |
|---|---|
| Source | Cooking Light, October 2006 |
| Prep time | 3 hours |
| Yield | |
|---|---|
| Source | Cooking Light, October 2006 |
| Prep time | 3 hours |
| 1 | Teaspoon | Olive Oil |
| 3 | Pound | Chuck Roast (boneless, trimmed) |
| 1 | Teaspoon | Salt |
| 1⁄4 | Teaspoon | Ground Black Pepper |
| 2 | Cup | Onion (coarsely chopped) |
| 1 | Cup | Red Wine |
| 4 | Thyme Sprigs | |
| 3 | Clove | Garlic (chopped) |
| 14 | Ounce | Beef Broth |
| 1 | Bay Leaf | |
| 4 | Carrots (peeled and cut diagonally into 1-inch pieces) | |
| 2 | Pound | Yukon Gold Potatoes (peeled and cut into 2-inch pieces) |
1.Preheat oven to 350 degrees.
2.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.
3.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.
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.