Busy families need quick dinner solutions. This traditional pot roast recipe is a Sunday dinner staple. Flavorful and tender, it’s sure to be a home run for everyone.
Prep time: 30 minutes
Cook time: 2 1/2 hours
Serves 10 people
Ingredients:
- 1 Tb. olive oil
- 3-lb. boneless, trimmed chuck roast
- ¼ tsp. kosher salt
- ¼ tsp. pepper
- 1 onion, quartered
- 1 cup dry red wine
- 4 thyme sprigs
- 3 garlic cloves, chopped
- 1 can (14 oz.) beef broth
- 1 bay leaf
- 4 large carrots, peeled and cut into 1-inch slices
- 2 lbs. Yukon gold potatoes, peeled and cut into 2-inch cubes
Directions:
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Preheat the oven to 350°F.
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Over medium-high heat, warm olive oil in a large Dutch oven.
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Add roast to pan, sprinkle with salt and pepper and cook for 5 minutes, turning to brown on all sides. Remove roast.
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Add onion to the pan. Sauté for 8 minutes or until the onion is tender and clear.
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Return roast to pan. Add wine, thyme, garlic, beef broth and bay leaf. Let simmer.
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Cover Dutch oven, add to the preheated oven and bake for 1½ hours or until the roast is nearly tender.
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Remove from the oven. Add potatoes and carrots. Cover and bake for 1 hour or until vegetables are tender.
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Remove bay leaf and thyme sprigs from the pan.
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Shred meat and serve with carrots and potatoes. Pour broth into a gravy bowl and serve on the side.
Tips:
- Garnish with thyme leaves.
- Omit the wine and add an additional cup of beef broth or water.
- Lower the salt in this dish by selecting a low-sodium beef broth.
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