Classy Pot Roast

Classy Pot Roast


In the event you are buying normal pot roast recipe, try this 5 star, no-fail variation. Cuts of beef that perform well for pot roasting go by a variety of names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are okay cuts. Either way, this roast beef recipe can be unbelievably soft and flavorful in the Dutch oven. Make it on a chilly, wet day to get a cosy dinner that everyone will adore.


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)

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