Beef Pot Roast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 tsp olive oil3lb Boneless chuck roast (well trimmed)1 tsp Kosher salt1/4 tsp ground pepper2 cups sliced/chopped onion1 cup dry red wine4 thyme sprigs3 cloves garlic, chopped1 14oz can fat-free beef broth1 bay leaf1 lb baby carrots (or 4 large cut up)3 lb Yukon Gold or white potatoes cut into 2" pieces
Preheat oven to 350
Heat oil in large Dutch oven over med. high heat. Sprinkle roast with salt & pepper. Add roast to pan, cook 5 min, turning to brown on all sides. Remove and add onion to pan. Saute app 8 min or until tender
Return browned roast to pan. Add the wine, thyme, garlic, broth, and bay leaf to pan and bring to simmer. Cover pan and bake at 350 for 1 1/2 hours.
Add carrots and potatoes. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf. Shred meat with 2 forks. Serve roast with vegetable mix and cooking liquid. Yield 10 servings
Serving Size: 3 oz roast w/1 cup vegetables and 3 Tbls cooking liquid
Number of Servings: 10
Recipe submitted by SparkPeople user SHARONROBERTS07.
Heat oil in large Dutch oven over med. high heat. Sprinkle roast with salt & pepper. Add roast to pan, cook 5 min, turning to brown on all sides. Remove and add onion to pan. Saute app 8 min or until tender
Return browned roast to pan. Add the wine, thyme, garlic, broth, and bay leaf to pan and bring to simmer. Cover pan and bake at 350 for 1 1/2 hours.
Add carrots and potatoes. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf. Shred meat with 2 forks. Serve roast with vegetable mix and cooking liquid. Yield 10 servings
Serving Size: 3 oz roast w/1 cup vegetables and 3 Tbls cooking liquid
Number of Servings: 10
Recipe submitted by SparkPeople user SHARONROBERTS07.
Nutritional Info Amount Per Serving
- Calories: 277.3
- Total Fat: 9.3 g
- Cholesterol: 88.5 mg
- Sodium: 498.3 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 2.7 g
- Protein: 28.4 g
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