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Classic Beef Pot Roast

 For the past few weeks hubby Tom has been enjoying cooking in his Grandmother’s old cast iron dutch oven. I am thrilled that he has been taking an interest in cooking on the weekends. As much as I enjoy cooking myself, having someone cook for me is at the top of my list of pleasures! This beef roast with carrots, onions and potatoes took us both back to our childhood Sunday dinners. It was good old comfort food. Simple ingredients that require little fuss. It is all assembled in one pot and put in the oven. Easy! The only thing we would do different next time is to add some fresh green beans towards the end. Sunday dinner at it’s best.

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, rump roast and boneless chuck roast are all acceptable cuts for this traditional recipe. (We used a rump roast)

  • 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 or 1 1/2 teaspoons dried
  • 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 350 degrees.

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; saute 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 degrees 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. Slice roast. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

Yield: 10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)

Nutritional Information

CALORIES 307(31% from fat); FAT 10.4g (sat 3.5g,mono 4.8g,poly 0.5g); PROTEIN 28.6g; CHOLESTEROL 85mg; CALCIUM 34mg; SODIUM 340mg; FIBER 2.8g; IRON 3.9mg; CARBOHYDRATE 23.7g  WWPP 8

Adapted From Cooking Light, OCTOBER 2006

See where I posted about this recipe here.


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