Classic Beef Pot Roast


10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)


  • 1 teaspoon olive oil

  • 1 (3-pound) boneless angus beef shoulder clod roast*

  • 1 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 cups coarsely chopped onion

  • 1 cup dry red wine

  • 4 thyme sprigs (optional)

  • 3 garlic cloves, chopped

  • 1 (14-ounce) beef broth

  • 1 bay leaf

  • 4 large carrots, peeled and cut diagonally into 1-inch pieces

  • 2 pounds russet potatoes, peeled and cut into 2-inch pieces


  1. Preheat oven to 350º

  2. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. 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.

  3. 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.

  4. 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. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

Tiffany Allegro