Pot Roast And The Family

Posted on Author Merci

Classic Beef Pot Roast Recipe I  recently bought a pot roast, the sale price was to good to turn down.  I was so excited.  A pot roast, what a great meal to share with the family.  Sunday, the family and the pot roast.  I was reminded of when my mom would make a roast for Sunday dinner, I miss those Sunday gatherings. Whatever happened to the Sunday dinner time?   I digress, back to the pot roast.

Now, I had to search the web for a  recipe.  The recipe had to be easy, love easy, and hopefully delicious.  

The best thing about  pot roast  is that everything goes into one large pot…now that is easy.  One pot, one meal,  one family.

After a few clicks of the mouse I found this great recipe.

This pot roast ended up to be a hit with the family and I certainly plan on making it again.

So, if you are looking for a pot roast recipe, try this one.  I am sure you will not be disappointed.  Enough said here is the recipe.

    Classic Beef Pot Roast Recipe:

 Ingredients:

  • 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)

Preparation

  1. Preheat oven to 350º.
  2. 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.
  3. 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.
  4. 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.

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