Classic Beef Pot Roast

Classic Beef Pot Roast
Photo by Becky Luigart-Stayner

Ingredients

  • Fresh thyme leaves (optional)
  • 1 cup dry red wine
  • 4 large carrots, peeled and cut diagonally into 1-inch pieces
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • 1 teaspoon olive oil
  • 4 thyme sprigs
  • + 19 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • 1 (14-ounce) can fat-free, less-sodium beef broth
    • 4 large carrots, peeled and cut diagonally into 1-inch pieces
    • 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
    • 3 garlic cloves, chopped
    • 1 teaspoon olive oil
    • 1 cup dry red wine
    • 1 teaspoon kosher salt
    • 3 garlic cloves, chopped
    • ¼ teaspoon freshly ground black pepper
    • 1 (3-pound) boneless chuck roast, trimmed
    • 4 thyme sprigs
    • Fresh thyme leaves (optional)
    • 2 cups coarsely chopped onion
    • 2 cups coarsely chopped onion
    • 1 (14-ounce) can fat-free, less-sodium beef broth
    • 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
    • 1 (3-pound) boneless chuck roast, trimmed
    • 1 bay leaf

Preheat oven to 350°. 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 ...

View full recipe at My Recipes

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