Monday, March 7, 2011

Friday: Classic Beef Pot Roast

Pin It Now! Making this wonderful dish again.  I have some rump roast to use, so I'll be cooking with that instead of chuck.  May not be quite as tender, but I'm sure it will taste fine just the same.  Also, I'm subbing mushrooms for potatoes.  (well, I may add a few potatoes.)

  • YIELD: 10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)
  • COURSE: Main Dishes
  • 1 teaspoon olive oil
  • (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
  • thyme sprigs
  • garlic cloves, chopped
  • (14-ounce) can fat-free, less-sodium beef broth
  • bay leaf
  • large carrots, peeled and cut diagonally into 1-inch pieces
  • pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
  • Fresh thyme leaves (optional)
  • Preheat oven to 350º.
  • 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 the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
  • Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.


Click and Cook said...

This was good, but not as good as last time. I used a Rump Roast and it wasn't as tender as it would have been if I had used a Chuck. But, the flavors were very good. I used a few red potatoes, carrots and mushrooms. Love the taste and flavor the mushrooms add. Still love this dish, just need to make sure I have the right meat next time. :)

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