BEEF OT ROAST
"If you're looking for a traditional pot roast recipe, try this 5-star, no-fail version. Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts...."
INGREDIENTS
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1 teaspoon olive oil
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1 (3-pound) boneless chuck roast, trimmed
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1 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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2 cups coarsely chopped onion
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1 cup dry red wine
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4 thyme sprigs
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3 garlic cloves, chopped
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1 (14-ounce) can fat-free, less-sodium beef broth
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1 bay leaf
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4 large carrots, peeled and cut diagonally into 1-inch pieces
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2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
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Fresh thyme leaves (optional)
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