None
potatoes, beef broth, carrots, wine, onion, garlic, thyme
Ingredients
1 teaspoon olive oil 1 (3-pound) boneless chuck roast, trimmed 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 (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 Fresh thyme leaves (optional)
Directions for None Recipe
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.
Read the full directions on MyRecipes.com
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Servings
10 servings (serving size: 3 ounces roast, about 3
Tags
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