Just to let you know, this one is not a 30-minute meal. For planning purposes it takes about 3 hours total but that's not all hands-on time. Just thinking about this makes my tummy grumble and the saliva flow. Why am I not making it tonight? It is SO fabulous.
If you don't want to cook with wine just add extra beef broth. Doesn't bother me, though. It lends a complex but very subtle flavor to the dish that I love. When you season the meat in step 2, improvise beyond salt-and-pepper with whatever you like. I usually rub it with Penzeys' Beef Roast Seasoning.
Kari's Favorite Pot Roast
1 tsp olive oil
1 (3 lb.) boneless chuck roast, trimmed
1 tsp salt
1/4 tsp freshly ground pepper
2 cups coarsely chopped onion (about 2 to 3)
1 cup dry red wine
4 thyme sprigs
3 garlic cloves, chopped
1 (14 oz.) can fat-free, less-sodium beef broth
1 bay leaf
4 large carrots, peeled and cut diagonally into 1-inch pieces
2 lbs. Yukon gold potatoes, peeled and cut into 2-inch pieces
1. Preheat oven to 350.
2. Heat olive oil in a large Dutch oven ove med-high heat. Sprinkle roast with salt and pepper and any other seasonings you like. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; saute 8 minutes or until tender.
3. Return browned roast to pot. Add the red wine, thyme sprigs, chopped garlic, beef broth and bay leaf to pan; bring to a simmer. Cover pan and roast for 1 1/2 hours or until the roast is almost tender.
4. Add carrots and potatoes to pan. Cover and cook an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leave from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desires. Makes about 6 to 8 servings.
Serve with: green salad. You don't need much beyond this main dish. My favorite easy green salad is lettuce, cucumbers, carrots, Craisins, spiced pecans and feta cheese. We don't care much for tomatoes.