Classic Beef Pot Roast

Name: Classic Beef Pot Roast
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)

13 ingredients

7 steps

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 350°.
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; saute 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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