Classic Beef Pot Roast

Name: Classic Beef Pot Roast
Cuisine: American
Ingredients: 1 tsp kosher salt; 2 yukon gold potatoes peeled and cut into 2 inch pieces; 4 sprigs thyme; 14 oz can fat free, less sodium beef broth; 2 cup coarsely chopped onion; 3 pounds boneless chuck roast trimmed; 1 fresh thyme leaves ( optionl ); 1 bay leaf; 1 cup dry red wine; 2 tablespoon tomatoe paste; 4 large carrots, peeled and cut diagonally into 1 inch pieces; 1 tsp olive oil; 2 tablespoon dijon mustard; 3 garlic cloves chopped; 1/4 tsp freshly ground black pepper

Everton @cook_2808834

Classic Beef Pot Roast

Everton @cook_2808834

Saved

Ingredients

1 tspkosher salt
2yukon gold potatoes peeled and cut into 2 inch pieces
4sprigs thyme
14 ozcan fat free, less sodium beef broth
2 cupcoarsely chopped onion
3 poundsboneless chuck roast trimmed
1fresh thyme leaves ( optionl )
1bay leaf
1 cupdry red wine
2 tablespoontomatoe paste
4large carrots, peeled and cut diagonally into 1 inch pieces
1 tspolive oil
2 tablespoondijon mustard
3garlic cloves chopped
1/4 tspfreshly ground black pepper

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Steps

1

Preheat oven to 350 Degrees F
2

Heat olive oil in a large dutch oven over medium to high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan and cook 5 minutes turning to brown on all sides. Remove roast from pan. Add the onions to the pan and saute 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 350F for 1 1/2 hours or until the roast is almost tender.
4

Add carots and potatoes to pan, cover and bake for an additional 1 hour or until
Vegitables are tender. Remove thyme sprigs and bay leaf from pan discard.. Shred meat with 2 forks. Serve roast with vegitable mixture and cooking liquid. Garnish with thyme leaves, if desired.