Pot Roast

1 07 2009

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On our honeymoon, my fabulous DH brought me to the outlets in Orlando, where there was a Le Creuset outlet. I was overwhelmed by the beautiful cookware there, but I was on a mission – to get a 5 quart dutch oven in a pretty, fun color!

And did I? Yes, yes I did! I bought a dijon colored one for just over $100, because I purchased a “second quality” oven and also had a 40% off coupon given to me by the lady working there. Second quality still has the lifetime warranty, and it’s called second quality because of purely just cosmetic flaws. I don’t personally see flaws, so I was super stoked to buy it!

I promised DH I would break this bad boy in with a pot roast, and I found the perfect recipe on Cooking Light online. This recipe did not disappoint at all.

I made a few adaptations, which are noted in red.

Classic Pot Roast
Source: Cooking Light

Ingredients:

  • 1  teaspoon  olive oil
  • 1  (3-pound) boneless chuck roast, trimmed (We used rump roast..it was on sale!)
  • 1  teaspoon  kosher salt
  • 1/4  teaspoon  freshly ground black pepper
  • 2  cups  coarsely chopped onion
  • 1  cup  dry red wine
  • 4  thyme sprigs
  • 3  garlic cloves, chopped
  • 1 head of garlic
  • 1  (14-ounce) can fat-free, less-sodium beef broth
  • 1  bay leaf
  • 4  large carrots, peeled and cut diagonally into 1-inch pieces
  • 2  pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
  • 1 pound whole mushrooms, cleaned
  • Fresh thyme leaves (optional)

Directions:

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Cut small slits in the roast and put cloves of garlic in for flavor. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 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 350° for 1 1/2 hours or until the roast is almost tender.

Add carrots, mushrooms and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

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6 responses

1 07 2009
ShoeFanatic614

This looks yum! Can’t wait to try it!

1 07 2009
Melissa

So jealous of the Le Creuset!

28 10 2009
Pot Roast, Again! « Skinny Food By Amy

[...] So, I made pot roast using the same recipe as last time. Diet friendly pot roast, in fact.  I highly recommend this simple, delicious recipe to anyone looking to make their first pot roast! [...]

14 11 2009
eunjoopaek

Wow, this roast looks yummy! Can’t wait to try it tomorrow.

1 01 2010
Bacon does make everything better.. « Skinny Food By Amy

[...] husband and I have enjoyed the Cooking Light recipe for pot roast for a while now. I was curious to see what else is out there, though. So, I found [...]

18 03 2010
The Nifty Foodie » Blog Archive » Bacon does make everything better..

[...] husband and I have enjoyed the Cooking Light recipe for pot roast for a while now. I was curious to see what else is out there, though. So, I found [...]

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