Taste of Home
Saturday Afternoon Oven Pot Roast
TOTAL TIME: Prep: 40 min. Bake: 3 hours
YIELD: 8 servings.
This pot roast will be a welcome sight and will leave your house smelling heavenly. If the cooking liquid evaporates quickly, add more broth to the Dutch oven. —Colleen Delawder, Herndon, Virginia
Ingredients
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1 boneless beef chuck roast (2-1/2 pounds)
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1 teaspoon salt
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1/2 teaspoon pepper
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1 tablespoon olive oil
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1 tablespoon butter
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4 cups sliced sweet onion
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1 can (6 ounces) tomato paste
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4 garlic cloves, minced
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1 teaspoon dried thyme
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1/2 teaspoon celery seed
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1/2 cup dry red wine
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1 carton (32 ounces) reduced-sodium beef broth
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6 medium carrots, cut into 1-1/2 inch pieces
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1/2 pound medium fresh mushrooms, quartered
Directions
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1.
Preheat oven to 325°. Sprinkle roast with salt and pepper.
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2.
In a Dutch oven, heat oil and butter over medium-high heat; brown roast on all sides. Remove from pot. Add onion to the same pot; cook and stir over medium heat until tender, 8-10 minutes. Add tomato paste, garlic, thyme and celery seed; cook and stir 1 minute longer.
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3.
Add wine, stirring to loosen browned bits from pot; stir in broth. Return roast to pot. Arrange carrots and mushrooms around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-1/2- 3 hours. If desired, skim fat and thicken cooking juices for gravy.
Nutrition Facts
4 ounces cooked beef with 1/2 cup vegetables and 1/4 cup gravy: 339 calories, 17g fat (6g saturated fat), 98mg cholesterol, 621mg sodium, 14g carbohydrate (7g sugars, 2g fiber), 32g protein.
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