Name: Saturday Afternoon Oven Pot Roast
Prep time: 40 min
Cook time: 40 min
Yield: 8
Ingredients: 1 boneless beef chuck roast (2-1/2 pounds) -; 1 teaspoon salt -; 1/2 teaspoon pepper -; 1 tablespoon olive oil -; 1 tablespoon butter -; 4 cups sliced sweet onion -; 1 can (6 ounces) tomato paste -; 4 garlic cloves, minced -; 1 teaspoon dried thyme -; 1/2 teaspoon celery seed -; 1/2 cup dry red wine -; 1 carton (32 ounces) reduced-sodium beef broth -; 6 medium carrots, cut into 1-1/2 inch pieces -; 1/2 pound medium fresh mushrooms, quartered -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Saturday Afternoon Oven Pot Roast

1. 1 boneless beef chuck roast (2-1/2 pounds) -

2. 1 teaspoon salt -

3. 1/2 teaspoon pepper -

4. 1 tablespoon olive oil -

5. 1 tablespoon butter -

6. 4 cups sliced sweet onion -

7. 1 can (6 ounces) tomato paste -

8. 4 garlic cloves, minced -

9. 1 teaspoon dried thyme -

10. 1/2 teaspoon celery seed -

11. 1/2 cup dry red wine -

12. 1 carton (32 ounces) reduced-sodium beef broth -

13. 6 medium carrots, cut into 1-1/2 inch pieces -

14. 1/2 pound medium fresh mushrooms, quartered -

How to cook deliciously - Saturday Afternoon Oven Pot Roast

1. Stage

Preheat oven to 325°. Sprinkle roast with salt and pepper.

2. Stage

In a Dutch oven, heat oil and butter over medium-high heat; brown roast on all sides. Remove from pot. Add onion to the same pot; cook and stir over medium heat until tender, 8-10 minutes. Add tomato paste, garlic, thyme and celery seed; cook and stir 1 minute longer.

3. Stage

Add wine, stirring to loosen browned bits from pot; stir in broth. Return roast to pot. Arrange carrots and mushrooms around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-1/2- 3 hours. If desired, skim fat and thicken cooking juices for gravy.