I haven't made pot roast in over 25 years. Just seemed to boring. I bought chuck & didn't want to go through the trouble of moussaka so I looked up pot roast. Soooooo glad I did. My husband is ill & finding food to peak his appetite is a challenge. Just smelling it cook got his appetite aroused. I could not believe how much he ate & enjoyed. I felt like weeping. Great recipe. My only change was adding green beans a while after the carrots. I also thickened the sauce with some corn starch but next time I will grate some potato to thicken the gravy. Bravo!!!!! This will be a staple recipe in my home & will proudly serve it to company. E mailed to my daughters who are excellent cooks.
Classic Beef Pot Roast
If you're looking for a traditional pot roast recipe, try this 5-star, no-fail version. Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts.
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- Calories: 307
- Calories from fat: 31%
- Fat: 10.4g
- Saturated fat: 3.5g
- Monounsaturated fat: 4.8g
- Polyunsaturated fat: 0.5g
- Protein: 28.6g
- Carbohydrate: 23.7g
- Fiber: 2.8g
- Cholesterol: 85mg
- Iron: 3.9mg
- Sodium: 340mg
- Calcium: 34mg
- 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)
- 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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