The girlies spent the night with my parent last night, so I invited them to dinner as a thank you for helping take care of the kiddos. Of course, they never need a reason to take care of them, but I enjoy making a nice Sunday meal for everyone anyway! If you like pot roast, you have to try this recipe! It is a great one pot meal!
1 teaspoon olive oil
1 (3-pound) boneless chuck roast, trimmed
1 chopped onion
1 cup red wine
4 thyme sprigs or any fresh herbs you have
3 garlic cloves, chopped
1/s container of boxed beef stock (low sodium)
1 bay leaf
1 bag of baby carrots or 4 carrots cleaned and cut into big chunks
8 red or yukon gold potatoes cut in to fourths- I leave the skins on, but you could peel if you like
1 container of mushrooms, halved
Heat olive oil in a large Dutch oven over medium-high heat. Salt and pepper chuck roast. Add roast to pan; Brown on each side, about 3-5 minutes per side. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender. Return the browned roast to pan. Add the red wine, thyme sprigs (or other herbs), chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and cook on med-low heat for about 2 hours or until the roast is almost tender.
Add carrots 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. Slice or shred meat. Serve roast with vegetable mixture and cooking liquid. Serve with crusty bread to sop up the juices. This is a great Sunday dinner! Enjoy!