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Classic Beef Pot Roast
Serves 8
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Ingredients:
| Extra virgin olive oil |
| 3 lb. boneless chuck roast |
| 2 cups coarsely chopped onion |
| 1 cup dry red wine |
| 4 fresh thyme sprigs, plus more for garnish |
| 3 cloves garlic, chopped |
| 1 can low sodium beef broth, (14-oz.) |
| 1 bay leaf |
| 1 package McCormick Slow Cooker Savory Pot Roast Seasoning Mix, (1.3 oz.)divided use |
| 4 large carrots, peeled and cut diagonally into 1-inch pieces |
| 2 lb. Yukon gold potatoes, peeled and cut into 2-inch pieces |
| Sea salt, to taste |
| Freshly ground pepper, to taste |
Directions:
- Preheat oven to 350 degrees F.
- Heat enough olive oil to cover bottom of a large Dutch oven over medium-high heat. Add roast to pan; turning to brown on all sides.
- Add onion, red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan. Sprinkle 1/2 the package of pot roast seasoning over the roast. Cover pan and bake for 1 1/2 hours or until the roast is almost tender.
- Add carrots and potatoes to pan and sprinkle with remaining pot roast seasoning in packet. Cover and bake an additional 1 hour or until vegetables are tender.
- Remove thyme sprigs and bay leaf from pan; discard. Season, to taste, with sea salt and freshly ground pepper. Serve chunks of the roast with vegetable mixture and cooking liquid. Garnish with thyme leaves.
| Course: | Dinner |
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