Classic Beef Pot Roast
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10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)
This dish has remained our single most popular recipe since it was first published nearly 11 years ago. It’s hard to argue with a classic that’s so easy and produces such consistent, fantastic results. We were also happily surprised to see that the amount of sodium per serving was well within a healthy range, a sign that the careful building of flavor does more for the finished dish than simply adding more salt. Another key to success is to brown the chuck roast well before braising to create fond, the browned bits in the bottom of the pan that will add incredible depth to the cooking liquid.
- 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)
- Calories 307
- Caloriesfromfat 31%
- Fat 10.4g
- Satfat 3.5g
- Monofat 4.8g
- Polyfat 0.5g
- Protein 28.6g
- Carbohydrate 23.7g
- Fiber 2.8g
- Cholesterol 85mg
- Iron 3.9mg
- Sodium 340mg
- Calcium 34mg
How to Make It
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.
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