We have been limiting red meat to just a couple times a week, so when we do have it, I want it to taste AMAZING! This recipe is just that–amazing! I have looked high and low for a good pot roast recipe. When I was going through chemo and we had meals made and delivered from our church, this recipe was one that made a huge impression on me. I HAD to have the recipe, and I can’t wait to make it!
The wine gave it such flavor, and the herbs seasoned it to perfection. It was the perfect comfort food!
Thanks, Scott family!!
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.
Yield: 10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons 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)
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.
- 307 (31% from fat)
- 10.4g (sat 3.5g,mono 4.8g,poly 0.5g)
Amy BowmanMarch 26, 2011 at 4:54 pm
Lisa~I looked forever, too! I hope you like this one…I did. I think the regular pot is just fine…
Bianca~thanks for commenting. It looks like your Foodie Friday was quite successful! Congrats.
Bianca @ Walnut AvenueMarch 25, 2011 at 9:25 pm
I’m not sure how I missed this post but it looks wonderful!! My hubby will have a field day with this!
This is PERFECT for my new weekly linky party – Foodie Friday! If you got a sec, please link up!
The Pennington PointMarch 25, 2011 at 3:48 pm
Oh Amy thank you! I’ve been looking for a good pot roast recipe for-EVER! Tried and true by a friend is the best kind of recipe. Here’s my question….how necessary is it that it be made in a dutch oven? I do not have one and frankly, for my size family I have to make 2 roasts so I’d need 2 ovens. What do you think? Can I make it in a regular pot that will go from stovetop to oven? Lisa~