In Texas the weather is still in the high 70’s to low 80’s. I’m trying to force some cold weather here and thought I’d do that by making pot roast. Well, that and I wanted to try my new Lodge Logic Dutch Oven I recently got. You know any way I can have something that is Weight Watchers friendly I am all over that and since this comes from Cooking Light Magazine it fits the bill. I’ve never cooked with red wine before (no judgements please) so I was excited to see what the flavor would be like. Well pouring it in the pot just made me want to have a glass of wine but I resisted the urge. The overall taste was good and very filling.
Cooking Light’s Classic Beef Pot Roast
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)
Preheat oven to 350º.
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.
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.
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.
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