Tomorrow is the first Sunday in October and what better way to celebrate fall than a hearty pot roast? This recipe is one of my family’s favorites and one of the first dishes I taught my daughter, Ashleigh, to make (I actually think she makes it better than me now!) It originated from Cooking Light Magazine but over the years I have adapted it to suit our tastes and I would like to think that I have even improved upon it! All I know for certain is that it is good and there are never leftovers! Check out my version of this Classic Pot Roast Recipe!
Ingredients
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.
Tip: If you have gravy lovers in your family like I do, just remove the meat and veggies and whisk in 2 Tablespoons of flour to make a savory gravy!
Bottom Line: This will become a family favorite in your home and you may have a few uninvited neighbors just because of the smell alone! Enjoy this recipe! I am Chef Frankie…Always in the kitchen, having fun, and cooking with wild abandonment!
For the original recipe from Cooking Light, visit http://www.cookinglight.com/entertaining/wine/wine-pairings/wine-pairings-beef-pot-roast
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