INGREDIENTS
1 (3-pound) boneless chuck roast, trimmed
1 teaspoon salt
4 large carrots, peeled and cut diagonally into 1-inch pieces
1 cup dry red wine
1 teaspoon olive oil
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped onion
2 pounds potatoes, peeled and cut into 2-inch pieces
Fresh thyme leaves (optional)
4 thyme sprigs
3 garlic cloves, chopped
1 (14-ounce) can fat-free, less-sodium beef broth
1 bay leaf
Preparation
Preheat oven to 350º.
Heat olive oil in a large oven over medium heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 7 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 7 minutes or until tender.
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 about 1 1/2 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. Shred meat with forks. Serve roast with vegetable mixture and cooking liquid.
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