This recipe has received rave reviews over at MyRecipes! Readers have loved it – let’s take a look at what they’ve had to say about this roast:
This was my first time cooking a pot roast OMG! It was the best pot roast I’ve ever eaten in my life. I followed the recipe exactly except I added a couple of tablespoons of flour after the onions were sauteed then deglazed with just a little of the wine, I also added mushrooms with the carrots and potatoes and it was superb! The gravy came out perfect, not thin and not too thick. I can’t wait to eat the leftovers tonight. I will definitely be making this again and again and again and would not hesitate to serve to company.
1 teaspoon olive oil
Fresh thyme leaves (optional)
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.
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Quick Tip: Add mushrooms, if desired!
Thanks to MyRecipes for this palate-pleasing main dish.