Classic Beef Pot Roast
(originally made 2/2008)
I made this for dinner friday night but between the snow and celebrating our anniversary I forgot to post a review :) The title of this says it all- CLASSIC. They should have also called it simple and very yummy :) I've never used wine with a roast before, I'm not a good wine buyer at all LOL I had a bottle of 1990 that my parents had kicking around and passed on to me :) I added just about a cup more beef broth, because I started it too early and the pot would have run dry before Tim got home from work. :)
* Exported from MasterCook *
Classic Beef Pot Roast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
1 boneless chuck roast -- (3-pound) trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped onion (I used dried minced)
1 cup dry red wine
4 thyme sprigs (I used dried)
3 garlic cloves -- chopped
1 can fat-free -- (14-ounce) less-sodium beef broth (I added about 1 additional cup)
1 bay leaf (mine were small, I used 2)
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.
Yield: 10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)
NUTRITION PER SERVING
CALORIES 307(31% from fat); FAT 10.4g (sat 3.5g,mono 4.8g,poly 0.5g); PROTEIN 28.6g; CHOLESTEROL 85mg; CALCIUM 34mg; SODIUM 340mg; FIBER 2.8g; IRON 3.9mg; CARBOHYDRATE 23.7g
Cooking Light, OCTOBER 2006