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You are here: Home / Beef / Pot Roast

Pot Roast

July 1, 2009 by Amy 5 Comments

On our honeymoon, my fabulous DH brought me to the outlets in Orlando, where there was a Le Creuset outlet. I was overwhelmed by the beautiful cookware there, but I was on a mission – to get a 5 quart dutch oven in a pretty, fun color!

And did I? Yes, yes I did! I bought a dijon colored one for just over $100, because I purchased a “second quality” oven and also had a 40% off coupon given to me by the lady working there. Second quality still has the lifetime warranty, and it’s called second quality because of purely just cosmetic flaws. I don’t personally see flaws, so I was super stoked to buy it!

I promised DH I would break this bad boy in with a pot roast, and I found the perfect recipe on Cooking Light online. This recipe did not disappoint at all.

I made a few adaptations, which are noted in red.

Classic Pot Roast
Source: Cooking Light

Ingredients:

  • 1  teaspoon  olive oil
  • 1  (3-pound) boneless chuck roast, trimmed (We used rump roast..it was on sale!)
  • 1  teaspoon  kosher salt
  • 1/4  teaspoon  freshly ground black pepper
  • 2  cups  coarsely chopped onion
  • 1  cup  dry red wine
  • 4  thyme sprigs
  • 3  garlic cloves, chopped
  • 1 head of garlic
  • 1  (14-ounce) can fat-free, less-sodium beef broth
  • 1  bay leaf
  • 4  large carrots, peeled and cut diagonally into 1-inch pieces
  • 2  pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
  • 1 pound whole mushrooms, cleaned
  • Fresh thyme leaves (optional)

Directions:

  1. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Cut small slits in the roast and put cloves of garlic in for flavor. 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.
  2. 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.
  3. Add carrots, mushrooms 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.

Filed Under: Beef, Skinny

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Reader Interactions

Comments

  1. ShoeFanatic614 says

    July 1, 2009 at 3:38 pm

    This looks yum! Can’t wait to try it!

    Reply
  2. Melissa says

    July 1, 2009 at 3:45 pm

    So jealous of the Le Creuset!

    Reply
  3. eunjoopaek says

    November 14, 2009 at 4:12 am

    Wow, this roast looks yummy! Can’t wait to try it tomorrow.

    Reply

Trackbacks

  1. Pot Roast, Again! « Skinny Food By Amy says:
    October 28, 2009 at 4:43 pm

    […] So, I made pot roast using the same recipe as last time. Diet friendly pot roast, in fact.  I highly recommend this simple, delicious recipe to anyone looking to make their first pot roast! […]

    Reply
  2. Bacon does make everything better.. « Skinny Food By Amy says:
    January 1, 2010 at 1:38 pm

    […] husband and I have enjoyed the Cooking Light recipe for pot roast for a while now. I was curious to see what else is out there, though. So, I found […]

    Reply

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Thanks so much for reading! I’m Amy, and I live in south Louisiana with my husband and our rescue dog. I enjoy sharing my love for cooking, baking, crafts & more! Follow my daily adventures on social media!

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