Classic Pot Roast
Classic Beef Pot Roast with Rosemary / Basil Olive Oil Recipe
-3 teaspoon Sonoma Farm Rosemary / Basil Infused Extra Virgin Olive Oil
-1 (3-pound) boneless chuck roast, trimmed.
-1 teaspoon kosher salt
-1/4 teaspoon freshly ground black pepper.
-2 cups coarsely chopped onion.
-1 cup dry red wine
-4 thyme sprigs
-3 garlic cloves, chopped.
-1 (14-ounce) can beef broth.
-1 bay leaf
-4 large carrots, peeled and cut diagonally into 1-inch pieces.
-2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces.
Preheat oven to 350º.
1. Heat rosemary / basil infused 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.
2. 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.
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