Sunday Beef 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, trimmed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups coarsely chopped onion
1 cup dry red wine OR 3 oz. tomato paste mixed with 3/4 cup low sodium broth
4 thyme sprigs
3 garlic cloves, chopped
1 (14-ounce) can fat-free, less-sodium beef broth
2 large bay leaf
2 stalks celery cleaned and cut diagonally into 1" pieces
5 large carrots, peeled and cut diagonally into 1" pieces
2 pounds Yukon gold potatoes, peeled and cut into 2" pieces
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Directions: |
Directions:Preheat oven to 350º.
Step 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 on stove top over medium high heat for 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 5-7 minutes or until tender.
Step 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.
Step 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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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:4 hours and 15 minutes |
Personal
Notes: |
Personal
Notes: great for a family gathering and alos perfect to share when entertaing guests!
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