Classic Beef Pot Roast

Gluten Free
Dairy Free
Health score
23%
Classic Beef Pot Roast
45 min.
10
367kcal

Suggestions


Indulge in the hearty flavors of our Classic Beef Pot Roast, a timeless dish that brings warmth and comfort to any meal. Perfectly suited for family gatherings or a cozy dinner, this gluten-free and dairy-free recipe serves up to 10 people, making it ideal for entertaining or meal prepping for the week ahead.

Imagine tender, succulent chunks of boneless chuck roast, slowly braised to perfection, surrounded by sweet, caramelized onions, vibrant carrots, and buttery Yukon gold potatoes. The rich aroma of garlic and thyme wafts through your kitchen as the roast simmers, creating an inviting atmosphere that draws family and friends to the table.

What sets our Classic Beef Pot Roast apart is not just its delicious taste but also its ease of preparation. With just 45 minutes of active cooking time, you can create a masterpiece that feels like a labor of love. The blend of savory ingredients, including dry red wine and fat-free beef broth, ensures a flavorful experience that will have everyone coming back for seconds.

Whether it's lunch, dinner, or a special occasion, this classic dish is sure to impress. So, roll up your sleeves and get ready to savor the comforting, nostalgia-filled goodness of our Classic Beef Pot Roast. Your taste buds will thank you!

Ingredients

  •  bay leaves 
  • 0.3 teaspoon pepper black freshly ground
  • large carrots peeled
  • pound beef chuck boneless trimmed
  • cup wine dry red
  •  garlic clove chopped
  • teaspoon kosher salt 
  • 14 ounce less-sodium beef broth fat-free canned
  • teaspoon olive oil 
  • cups onion coarsely chopped
  •  thyme sprigs 
  • pounds yukon gold potatoes peeled cut into 2-inch pieces

Equipment

  • frying pan
  • oven
  • dutch oven

Directions

  1. Preheat oven to 35
  2. Heat olive oil in a large Dutch oven over medium-high heat.
  3. Sprinkle chuck roast with salt and pepper.
  4. Add roast to pan; cook 5 minutes, turning to brown on all sides.
  5. Remove roast from pan.
  6. Add onion to pan; saut 8 minutes or until tender.
  7. Return browned roast to pan.
  8. 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.
  9. Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender.
  10. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks.
  11. Serve roast with vegetable mixture and cooking liquid.
  12. Garnish with thyme leaves, if desired.

Nutrition Facts

Calories367kcal
Protein33.14%
Fat41.25%
Carbs25.61%

Properties

Glycemic Index
26.46
Glycemic Load
13.28
Inflammation Score
-10
Nutrition Score
25.193043187909%

Flavonoids

Petunidin
0.8mg
Delphinidin
1mg
Malvidin
6.3mg
Peonidin
0.44mg
Catechin
1.85mg
Epicatechin
2.56mg
Apigenin
0.01mg
Luteolin
0.23mg
Isorhamnetin
1.61mg
Kaempferol
1.01mg
Myricetin
0.1mg
Quercetin
7.35mg

Nutrients percent of daily need

Calories:367.24kcal
18.36%
Fat:16.22g
24.95%
Saturated Fat:6.97g
43.54%
Carbohydrates:22.66g
7.55%
Net Carbohydrates:19.22g
6.99%
Sugar:3.44g
3.82%
Cholesterol:93.89mg
31.3%
Sodium:442.34mg
19.23%
Alcohol:2.52g
100%
Alcohol %:0.9%
100%
Protein:29.32g
58.63%
Vitamin A:4851.45IU
97.03%
Zinc:10.64mg
70.93%
Vitamin B12:3.71µg
61.92%
Vitamin B6:0.88mg
43.99%
Selenium:28.62µg
40.89%
Vitamin B3:7.17mg
35.87%
Phosphorus:330.15mg
33.01%
Potassium:1058.78mg
30.25%
Vitamin C:22.86mg
27.71%
Iron:3.79mg
21.06%
Vitamin B2:0.25mg
14.98%
Fiber:3.44g
13.75%
Magnesium:54.34mg
13.59%
Manganese:0.26mg
13.23%
Vitamin B1:0.2mg
13.21%
Vitamin B5:1.23mg
12.3%
Copper:0.21mg
10.61%
Vitamin K:8.03µg
7.65%
Folate:30.38µg
7.6%
Calcium:54.59mg
5.46%
Vitamin E:0.52mg
3.49%
Source:My Recipes