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Here's everything you need for this succulent pot roast. This recipe calls for boneless chuck roast, but you can substitute other cuts, including arm pot roast and cross-rib roast.

Let's Get Started…

Ingredients To Gather:

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

Directions To Follow:

Begin by preheating your oven to 350 degrees Fahrenheit, and then heat the olive oil over medium-high heat in a Dutch oven. Take the salt and pepper and sprinkle them over the roast, and then place the roast in the pan. Cook the roast for 5 minutes, turning it so that it browns on every side. Now, take the roast out of the pan and add the onion, and saute the onion for 8 minutes or until it's tender. Next, place the roast in the pan red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf. Bring the mixture to a simmer and then cover the pan and cook for about 1 1/2 hours. You'll know it's done when the roast is almost tender. Then, add the potatoes and carrots and cover and cook for another hour. They're done when they're almost tender. Once they're done, take out the thyme and bay leaf and discard. Use two forks to shred the meat and then serve the roast with the vegetables and with the liquid produced by cooking it.

This pot roast looks and tastes like a million bucks, but is so easy to make you don't have to slave away all day in the kitchen. Plus, it makes 10 servings, so everyone at the table can have seconds. You can also save the leftovers and have a hearty meal ready for the next night. We can already taste the juicy goodness!

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