Thyme & Garlic Pot Roast with Potatoes & Carrots
If you're looking for a traditional pot roast recipe, try this 5-star, no-fail version. Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast and boneless chuck roast are all acceptable cuts. Make this pot roast on a cold, rainy day for a cozy dinner that the whole family will love. This recipe is high in protein but has only 4 grams of saturated fat. Less-sodium beef broth also lowers the sodium level, making it friendlier for those with hypertension. Serve this pot roast with hearty whole grain bread and a crisp green salad.
Makes: 10 servings
Time to cook: 3 hours (30 minutes active time)
Ingredients
· 1 teaspoon olive oil
· 1 (3-pound) boneless chuck roast, trimmed
· 1 teaspoon kosher salt
· ¼ 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)
Cooking Instructions
1. Preheat oven to 350ºF.
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, chopped garlic, beef broth and bay leaf to pan; bring to a simmer. Cover pan and bake at 350°F for 1 1/2 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 bayleaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.
Nutrition per serving
307 calories; 10 grams fat; 4 grams saturated fat; 24 grams carbohydrates; 29 grams protein; 340 milligrams sodium
Recipe by Jeanne Thiel Kelley, Eatingwell.com
