Recipe: Tasty Classic Beef Pot Roast

Classic Beef Pot Roast. Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts. It's hard to argue with a classic that's so easy and produces such consistent, fantastic results. Despite its name, pot roast is actually braised, not roasted.

Just brown the meat as described, then add the vegetables, meat, seasonings, and stock to the crockpot. Classic Beef Pot Roast with Winter Vegetables. We went "lean" on Fat Tuesday? You can cook Classic Beef Pot Roast using 15 ingredients and 4 steps. Here is how you cook it.

Ingredients of Classic Beef Pot Roast

Prepare 1 tsp of kosher salt.
You need 2 of yukon gold potatoes peeled and cut into 2 inch pieces.
It's 4 of sprigs thyme.
It's 14 oz of can fat free, less sodium beef broth.
Prepare 2 cup of coarsely chopped onion.
You need 3 pounds of boneless chuck roast trimmed.
It's 1 of fresh thyme leaves ( optionl ).
Prepare 1 of bay leaf.
It's 1 cup of dry red wine.
You need 2 tablespoon of tomatoe paste.
It's 4 of large carrots, peeled and cut diagonally into 1 inch pieces.
It's 1 tsp of olive oil.
It's 2 tablespoon of dijon mustard.
You need 3 of garlic cloves chopped.
It's 1/4 tsp of freshly ground black pepper.

Be careful when selecting your pot roast. Check a few packages, as some can have larger chucks of fat than others. Pot roast was a one-pot wonder long before that was a term for homey dishes that are both inexpensive and require little hands-on cooking. When cooking three different components in one pot — a beef roast, vegetables, and a beef gravy — the details are important.

Classic Beef Pot Roast instructions

Preheat oven to 350 Degrees F.
Heat olive oil in a large dutch oven over medium to high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan and cook 5 minutes turning to brown on all sides. Remove roast from pan. Add the onions to the pan and saute 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 350F for 1 1/2 hours or until the roast is almost tender..
Add carots and potatoes to pan, cover and bake for an additional 1 hour or until Vegitables are tender. Remove thyme sprigs and bay leaf from pan discard.. Shred meat with 2 forks. Serve roast with vegitable mixture and cooking liquid. Garnish with thyme leaves, if desired..

Now this is a crave-worthy dinner. Tender beef pot roast cooked low and slow with carrots and potatoes. This is as classic as it gets. Ultimate Pot Roast recipe with meltingly tender beef, vegetables and potato, cooked in a wickedly delicious gravy. Pot Roast - fall apart beef, tender flavour infused vegetables and potatoes smothered in a rich gravy.