Classic Beef Pot Roast
Maureen Massaro
ingredients
- 1 tspl olive oil
- 1- 3 lb. boneless chuck roast, trimmed
- 1 tspl kosher salt
- 1/4 tsp pepper
- 2 c. chopped onion
- 1 c dry red wine
- 3 garlic cloves, chopped
- 1 - 14 oz. can fat-free beef broth
- 1 bay leaf
- 4 lg. carrots, peeled and cut
- 2 lbs. Yukon gold potatoes peeled and cut into 2-inl pieces
directions
- 1
Preheat oven to 350 degrees
- 2
1. Heat olive oil in a lg. Dutch oven over med-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan, cook 5 min, turning to brown on all sides. Remove roast from pan. Add onion to pan, sauté 8 min. or until tender.
- 3
2. Return browned roast to pan. Add the red wine, chopped garlic, beef broth and bay leaf to pan, bring to a simmer. Cover pan and bake at 350 for 1 1/2 hrs. or until the roast is almost tender.
- 4
3. Add carrots and potatoes to pan. Cover and bake an addl 1 hour or until vegetables are tender. Remove bay leaf from pan, discard. Shred meat with 2 forks.
Source: Gourmet
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews