Pot Roast
Elizabeth
ingredients
- 1 tsp olive oil
- 1 3lb boneless chuck roast, trimmed (can also use blade roast, arm pot roast)
- 1 tsp kosher salt
- 1/4 tsp fresh ground pepper
- 2 cups coarsely chopped onion
- 1 cup dry red wine
- 4 thyme sprigs
- 3 garlic cloves, chopped
- 1 14oz can fat free beef broth
- 1 bay leaf
- 4 large carrots, peeled and cut diagonally into 1-inch pieces
- 2 lbs Yukon gold potatoes, peeled and cut into 2-inch pieces
directions
- 1
Preheat oven to 350°; Heat olive oil in large Dutch oven over medium high heat
- 2
Sprinkle chuck roast with salt and pepper and put in pan, cook 5 minutes, turning to brown on all sides; Remove roast from pan; Add onion to pan, sauté until tender
- 3
Return roast to pan. Add red wine, thyme sprigs, chopped garlic, broth and bay leaf. Bring to a simmer. Cover and bake at 350° for 1 1/2 hours, or until roast is almost tender
- 4
Add carrots and potatoes to pan. Cover and bake an additional hour until vegetables tender
- 5
Remove thyme sprigs and bay leaf and discard
- 6
Shred meat with 2 forks. Serve roast with veggies and cooking liquid
Source: Elizabeth
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