Pot Roast

• servings: 6 servings
• active time: 30 minutes
• total time: 4 hours 30 minutes

Ingredients

3 lb chuck roast

table salt and black pepper, (to taste)

2 tbsp olive oil

1 onion, (chopped)

1 Package Baby Bella Mushrooms

3 cloves garlic, (minced or pressed)

2 tbsp all-purpose flour

1/2 cup red wine

2 cups beef broth

2 lb small yellow potatoes

1 lb carrots

2 bay leaves

Parsley

Thyme

Directions

Season the beef on all sides with salt and pepper.

In a dutch oven or heavy pot, heat oil. Brown roast on all sides to lock in moisture and flavor (about 15-min). Transfer to a plate.

Add in onions and garlic and saute until onions are translucent (about 2-3 minutes).

Stir in the flour

Add the wine, stir and allow the wine to reduce (1-2 minutes).

Add beef broth, a few sprigs of fresh thyme and bay leaves.

Transfer the beef back to the pot. Add carrots and potatoes around the beef in the pot.

Cover and cook in the oven at 300 degrees for 4 hours

Nutrition

• Calories: 640 kcal
• Total Fat: 31 g
• Saturated Fat: 12 g
• Unsaturated Fat: 20 g
• Trans Fat: 2 g
• Cholesterol: 156 mg
• Sodium: 566 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 6 g
• Total Sugars: 6 g
• Protein: 49 g