Recipe Station

Here's everything you need for this classic pot roast. This recipe calls for chuck roast, but there are several other cuts of beef that work well for pot roast, including blade 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:

Start by preheating the oven to 350 degrees Fahrenheit, and then heating oil in a Dutch oven over medium-high heat. Sprinkle salt and pepper on the chuck roast and then add it to the pan, cooking for 5 minutes and turning so that it browns on all sides. When the roast is done, remove it from the pan and then add the onion and saute for 8 minutes or until tender. Next, return the browned chuck roast to the pan and add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf. Bring all of this to a simmer, and then cover the pan and bake for 1 1/2 hours at 350 degrees Fahrenheit. The meat should be almost tender. After this, add the carrots and potatoes and then bake for another hour or until the vegetables are tender. Discard the thyme sprigs and bay leaves, and then use two forks to shred the meat. Serve the roast with the cooking liquid and the vegetables.

Finished!

We like to dress this roast up a bit by using some thyme leaves as garnish, but it has plenty of flavor all on its own.

Happy Baking & Enjoy!

Article Source: My Recipes