Classic Pot Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 teaspoon olive oil
1 (3-pound) boneless chuck roast, arm roast, or blade 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
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Directions: |
Directions:Preheat oven to 350º.
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.
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.
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 and light gravy made from cooking liquid.
Brown Gravy:
Add approximately 3 tablespoons corn starch to cold water, just enough to dissolve cornstarch. Whisk slowly into cooking liquid. When liquid begins to boil, you can add more thickening agent. Your mixture of cornstarch to thicken will depend on amount of cooking liquid you have left in your pan.
Always remember that you can not know the true thickness of a gravy unless the liquid boils. Do not add too much too fast. |
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Personal
Notes: |
Personal
Notes: The first roast I ever made came out so tough even the dog wouldn't eat it!!! My grandmother taught me how to make a pot roast in an electric skillet so I would never have a tough roast again. When the crockpots came out, my husband told me that the crockpot could make a better roast than me!!That was when I decided I would make the roast in a "low and slow" oven. I have never been told my roasts are tougher than a crockpot roast again!!!
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