Stoughton Ma Obituary Legacy Food

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CLASSIC BEEF POT ROAST



Classic Beef Pot Roast image

There are a million pot roast recipes out there and this is my favorite. It is originally a 5 star Cooking Light recipe that I made some minor adjustments to.

Provided by Ginny

Categories     One Dish Meal

Time 3h10m

Yield 10 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 seven-bone roast (any pot roast will do - 3 -5 lbs)
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 medium yellow onions, quartered
1 cup red wine (Cabernet)
1 1/2 teaspoons dried thyme
1 3/4 cups beef stock (14 ounces)
1 bay leaf
4 carrots, peeled and cut into 4-inch pieces
2 parsnips, peeled and cut into 4-inch pieces
1 rutabaga, quartered
1 turnip, quartered
4 celery ribs, cleaned and cut into 4-inch pieces
6 small potatoes, red, gold, white, purple 4-5-inch
1 tablespoon beef base

Steps:

  • Preheat oven to 350 degrees.
  • Heat olive oil in large dutch oven over medium-high heat. Sprinkle 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; cook 8 minutes or until tender.
  • Return browned roast to pan. Add the red wine, thyme, beef broth, bay leaf, beef base to pan and bring to a simmer. Cover pan and bake for 1 1/2 hours or until roast is almost tender.
  • Add vegetables to pan. Cover and bake an additional hour or until vegetables are tender. Remove bay leaf from pan and discard. Shred meat with 2 forks. Serve roast with vegetables and cooking liquid.

Nutrition Facts : Calories 154.1, Fat 1.7, SaturatedFat 0.3, Sodium 388.7, Carbohydrate 27.9, Fiber 4.8, Sugar 4.8, Protein 3.5

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