This classic pot roast is a sure fire winner for any family meal or holiday dinner party. Serve with some freshly baked bread for soaking up the delicious cooking liquid!
1 tsp olive oil
1 (3-pound) boneless chuck roast, trimmed of fat
1 tsp salt
1/4 tsp black pepper
2 cups coarsely chopped onion
1 cup dry red wine
4 thyme sprigs
3 garlic cloves, chopped
1 can low-sodium 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
fresh thyme leaves for garnish
1. Preheat oven to 350 degrees F.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan and cook 5 minutes. Turn to brown on all sides. Remove roast from pan. Add onion and sauté 8 minutes or until tender.
3. Return browned roast to pan. Add the red wine, thyme sprigs, garlic, beef broth, and bay leaf to pan. Bring to a simmer. Cover pan and bake at 350 degrees for 1 1/2 hours or until roast is almost tender.
4. Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove bay leaf and thyme sprigs prior to serving. Shred meat with 2 forks and serve with vegetables and cooking liquid. Garnish with fresh thyme leaves.
Yield: 10 servings
Nutritional Information per Serving: 307 calories, 10.4 g total fat, 3.5 g saturated fat, 28.6 g protein, 23.7 g carbohydrate, 2.8 g fiber, 85 mg cholesterol
Cooking Light, October 2006