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Nutritional Information
Calories 307
Fat 10.4g
Cholesterol 85mg
Sodium 340mg
Carbohydrates 23.7g
Fiber 2.8g
Protein 28.6g
Calcium 34mg
Serving size:
Serves up to 10 adults.
Time To Cook
Preparation time 25 minutes.
Oven cooking time 2 1/2 hours.
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Certified Angus Beef
Classic Beef Pot Roast
Ingredients
- 1 teaspoon olive oil
- 1 boneless beef chuck roast, trimmed about 3 pounds
- 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 variety potatoes, peeled and cut into 2-inch pieces
- Fresh thyme leaves (optional)
Directions
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- 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.
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