Classic Beef Pot Roast

Servings

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

Ingredients

• 1 teaspoon olive oil

• 1 (3-pound) boneless angus beef shoulder clod roast*

• 1 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 2 cups coarsely chopped onion

• 1 cup dry red wine

• 4 thyme sprigs (optional)

• 3 garlic cloves, chopped

• 1 (14-ounce) beef broth

• 1 bay leaf

• 4 large carrots, peeled and cut diagonally into 1-inch pieces

• 2 pounds russet potatoes, peeled and cut into 2-inch pieces

Instructions

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.