Pot Roast

Ingredients

• 3 Lb Boneless Chuck Roast
• 2 Tbsp Olive Oil Divided
• 2 Onions Sliced
• 3 Garlic Cloves Minced
• 1 Cup Red Wine
• 2 Carrots Peeled; Diced
• 2 Celery Stalks Diced
• 2 Potatoes Peeled; Diced
• 2 Cups Beef Broth Low sodium
• 1 Tsp Dried Thyme
• 1 Bay Leaf

Instructions

1. Preheat oven to 275 degrees.

2. On the stove top, heat 1 tablespoon olive oil in a Dutch oven. Season roast with salt and pepper. Sear off roast in pan being sure to allow each side to properly brown without moving it.

3. Remove roast from pan. Add remaining tablespoon olive oil. Cook onions and garlic until beginning to brown, about 10 minutes.

4. Deglaze pan with red wine, being sure to scrape up any bits stuck to the bottom of the pan. Reduce wine by half its volume.

5. Place roast back into pan atop the onion mixture. Pour carrots, celery, and potatoes around the roast. Add in beef broth, thyme, and bay leaf. Liquid should come about halfway up on the roast.

6. Bring to boil. Cover with tight fitting lid and place in oven. Cook for 3 ½ hours.

7. Remove pan from oven. Discard bay leaf. Remove beef and vegetables from the pan. Roughly shred meat with 2 forks. Return Shredded meat to the pan to soak up cooking liquid. Serve meat and vegetables together.

Nutrition Info

Calories:

420

Total Fat:

24g

Saturated Fat:

9g

Sodium:

145mg

Potassium:

535mg

Total Carbohydrate:

11g

Dietary Fiber:

1.5g

Protein:

35g