Simple Savory Beef Pot Roast
A delicious pot roast, braised in red wine seasoned with fresh thyme and a copious amount of garlic until fork-tender.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
1 beef Blade Chuck Roast Boneless (2 1/2 pounds)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup Burgundy or dry red wine
2 tablespoons minced garlic
3 cups frozen vegetable blend (any variety)
1 tablespoon chopped fresh thyme
Salt as needed
Prepared mashed potatoes for accompaniment (optional)
Additional fresh thyme (optional)
- Spray Dutch oven or large cooking pot with cooking spray; heat over medium heat until hot. Place beef pot roast in cooking pot; brown evenly. Pour off drippings; season with salt and pepper.
- Add wine and garlic to cooking pot; bring to a boil. Reduce heat; cover tightly and simmer 2 1/4 to 2 1/2 hours or until pot roast is fork-tender.
- Remove pot roast; keep warm. Skim fat from cooking liquid; bring to a boil. Reduce heat to medium; cook 5 minutes. Add frozen vegetables to cooking pot; bring to a boil. Reduce heat to medium; cook, uncovered, 5 to 7 minutes or until vegetables are tender and liquid is reduced slightly. Stir in 1 tablespoon thyme. Season with salt, as desired.
- Carve pot roast into thin slices; serve with vegetable mixture and mashed potatoes, if desired. Garnish with additional thyme, if desired.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): 341 calories; 15 g fat (6 g saturated fat; 6 g monounsaturated fat); 113 mg cholesterol; 308 mg sodium; 13 g carbohydrate; 3 g fiber; 36 g protein; 3.9 mg niacin; 0.5 mg vitamin B6; 2.6 mcg vitamin B12; 4.9 mg iron; 28.8 mcg selenium; 11 mg zinc.
Recipe and photograph courtesy of The Beef Checkoff.