Sunday, December 20, 2009

(116) Classic Beef Pot Roast

I normally make my pot roast in the crockpot and I use a slightly different flavor/veggie combo. I liked this in the oven because we didn't have to wait all day for it! It's a knife and fork kind of pot roast. It was tender, but it was not falling apart like my crockpot version does.

I will make it again but will make a few adjustments. First, I will leave out the potatoes and instead do more carrots, some onion chunks, and whole mushrooms. We love mushrooms :) I will also serve it over noodles or mashed potatoes. There was so much delicious sauce, it needed something to soak it all up!

PS: I'm not sure this makes 10 servings....

Classic Beef Pot Roast

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 for this traditional recipe.

Yield: 10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)
Source: Cooking Light Magazine, October 2006

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.

Nutritional Information
Calories: 307 (31% from fat), Fat: 10.4g (sat 3.5g,mono 4.8g,poly 0.5g), Protein: 28.6g, Carbohydrate: 23.7g, Fiber: 2.8g, Cholesterol: 85mg, Iron: 3.9mg, Sodium: 340mg, Calcium: 34mg

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