Classic Beef Pot Roast. 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. Either way, this roast beef recipe will become unbelievably tender and flavorful in the Dutch. A flavorful pot roast is high on the list of all-time favorite comfort foods, especially when it is served with the traditional side dishes such as mashed potatoes, green beans, and homemade biscuits.
Pot roast was a one-pot wonder long before that was a term for homey dishes that are both inexpensive and require little hands-on cooking. This dish has long been the Sunday night dinner that makes a large number of servings (and incredible leftovers) while perfuming the whole house. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. You can have Classic Beef Pot Roast using 15 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Classic Beef Pot Roast
- It's 1 tsp of kosher salt.
- You need 2 of yukon gold potatoes peeled and cut into 2 inch pieces.
- Prepare 4 of sprigs thyme.
- You need 14 oz of can fat free, less sodium beef broth.
- It's 2 cup of coarsely chopped onion.
- You need 3 pounds of boneless chuck roast trimmed.
- It's 1 of fresh thyme leaves ( optionl ).
- It's 1 of bay leaf.
- It's 1 cup of dry red wine.
- You need 2 tablespoon of tomatoe paste.
- Prepare 4 of large carrots, peeled and cut diagonally into 1 inch pieces.
- Prepare 1 tsp of olive oil.
- Prepare 2 tablespoon of dijon mustard.
- You need 3 of garlic cloves chopped.
- You need 1/4 tsp of freshly ground black pepper.
This classic Beef Pot Roast is as easy as it gets. Beef cooked in wine and broth, throw in carrots and potatoes and served in a big ol bowl with a slice of yummy bread. Totally comfort food and the reason why I love fall. Now this is a crave-worthy dinner.
Classic Beef Pot Roast instructions
- Preheat oven to 350 Degrees F.
- 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..
- 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..
- 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..
Tender beef pot roast cooked low and slow with carrots and potatoes. This is as classic as it gets. When it comes to a Sunday dinner in America, there's nothing quite as classic as pot roast. Of course, the day of the week doesn't really matter, pot roast is a delicious dinner for any day of the week. A good pot roast can be made with any cut of beef roast.