Saturday, October 12, 2013

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(originally made 2/2008)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
S(Internet Address):
  "http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1536793"

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