Back to the Basics: Pot Roast
January 25, 2009
Pot roast is the perfect answer for a Sunday dinner, especially this time of year. This recipe is beyond basic. It’s so easy that anyone can make it. It’s just chop, dump and bake. And don’t worry, this recipe is only 300 calories and 9 grams of fat per serving, and you will have leftovers during the week.
Basic Pot Roast
Prep: 20 minutes
Cook: 2 hours, 45 minutes
Yield: 10 servings
1 teaspoon olive oil
1 (3-pound) boneless chuck roast, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups finely chopped onion
1 cup dry red wine or fat-free low-sodium beef broth
4 thyme sprigs
1/2 cup chopped fresh parsley
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
11/2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Fresh thyme leaves (optional)
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, parsley, garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 11/2 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.