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Rating: 4.5 stars
156 Ratings
  • 5 star values: 121
  • 4 star values: 18
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 4

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. Either way, this roast beef recipe will become unbelievably tender and flavorful in the Dutch oven. Make this pot roast on a cold, rainy day for a cozy dinner that the whole family will love. For a slow-cooker version of this beef chuck roast, check out our crock-pot recipes.

Jeanne Thiel Kelley
Recipe by Cooking Light November 2017

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Read the full recipe after the video.

Recipe Summary

Yield:
10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350º.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

307 calories; calories from fat 31%; fat 10.4g; saturated fat 3.5g; mono fat 4.8g; poly fat 0.5g; protein 28.6g; carbohydrates 23.7g; fiber 2.8g; cholesterol 85mg; iron 3.9mg; sodium 340mg; calcium 34mg.
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