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Classic Beef Pot Roast

Jeanne Thiel Kelley
  • minutes
  • Serves 10

INGREDIENTS

1 tsp

olive oil

1

none (3-pound) boneless chuck roast, trimmed

1 tsp

kosher salt

1/4 tsp

freshly ground black pepper

2 cups

coarsely chopped onion

1 cup

dry red wine

4

none thyme sprigs

3

none garlic cloves, chopped

1

none (14-ounce) can fat-free, less-sodium beef broth

1

none bay leaf

4

none large carrots, peeled and cut diagonally into 1-inch pieces

2

none pounds Yukon gold potatoes, peeled and cut into 2-inch pieces

none Fresh thyme leaves (optional)