<< PREVIOUS - BROWSE RECIPES - NEXT >>

TRADITIONAL POT ROAST RECIPE

HOME > MAIN > MEAT
Prep:20, Cook:3:00
Preparation - Medium
Serves 10


Use best beef, several cuts work: blade roast, cross-rib roast, seven-bone pot roast, arm pot roast, and boneless chuck roast.

INGREDIENTS:
  • 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 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 garnish)
OO Large, heavy Dutch oven or casserole with cover.

METHOD:
  1. PREHEAT oven to 350 degrees.
  2. HEAT olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pot; cook 5 minutes, turning to brown on all sides. Remove roast from pot. Add onion to pot, saute 8 minutes or until tender.
  3. RETURN browned roast to pot. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pot, bring to a simmer. Cover pot and bake at 350 degrees for 1 1/2 hours or until the roast is almost tender.
  4. ADD carrots and potatoes to pot. Cover and bake an additional 1 hour or until vegetables are tender.
  5. SERVE: Remove thyme sprigs and bay leaf from pot, discard. Shred meat with 2 forks, or slice to taste. Serve roast with vegetable mixture and cooking liquid (you can leave this on a low simmer for a while for a thicker sauce). Garnish with thyme leaves, if desired.

PRINT  -  EMAIL
Cookbook we like:

<< PREVIOUS - BROWSE RECIPES - NEXT >>

MM





Copyright © 2000,2012 e-rcps.com, All Rights Reserved

Recipes Basics Glossary
FAQ
Cookbooks
Tell a friend

Special Sections
Cooking Classes
Cooking classes in the U.S. and Italy.

Gastronomy Tours
Tour Wine & Olive oil country and other regions.

Links
Links to other sites of related interest.

Sources
Where to buy special ingredients and utensils.

Ask the Chef
If you don't find your recipe.



Popular Pages

{ezoic-ad-1}
{ez_footer_ads}