Active Time:30 minsTotal Time:3 hrsServings:10Jump to Nutrition Facts
Active Time:30 minsTotal Time:3 hrsServings:10
Active Time:30 mins
Active Time:
30 mins
Total Time:3 hrs
Total Time:
3 hrs
Servings:10
Servings:
10
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1teaspoonolive oil1(3-pound) boneless chuck roast, trimmed1teaspoonkosher salt¼teaspoonfreshly ground black pepper2cupscoarsely chopped onion1cupdry red wine4thyme sprigs3garlic cloves, chopped1(14-ounce) can fat-free, less-sodium beef broth1bay leaf4large carrots, peeled and cut diagonally into 1-inch pieces2pounds Yukon gold potatoes, peeled and cut into 2-inch piecesFresh thyme leaves (optional)
Cook Mode(Keep screen awake)
Ingredients
1teaspoonolive oil
1(3-pound) boneless chuck roast, trimmed
1teaspoonkosher salt
¼teaspoonfreshly ground black pepper
2cupscoarsely chopped onion
1cupdry red wine
4thyme sprigs
3garlic cloves, chopped
1(14-ounce) can fat-free, less-sodium beef broth
1bay leaf
4large carrots, peeled and cut diagonally into 1-inch pieces
2pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Fresh thyme leaves (optional)
DirectionsPreheat oven to 350ºF.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°F 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.Becky Luigart-StaynerOriginally appeared: Cooking Light
Directions
Preheat oven to 350ºF.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°F 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.Becky Luigart-Stayner
Preheat oven to 350ºF.
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°F 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.
Becky Luigart-Stayner
Originally appeared: Cooking Light
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Nutrition Facts(per serving)307Calories10gFat24gCarbs29gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
