Meaty Monday & Pot Roast Recipe!

Good Morning everyone!

Today’s Meaty Monday specials are:

Baby Back Pork Ribs @ $3.99/LB, Cross Rib Roasts @ $4.99/LB, and Sirloin Tip Steaks @ $5.99/LB.

I’m a big fan of Beef Pot Roasts, so here’s a great recipe to use with our Cross Rib Roasts as well as our other roasts we cut!

This slideshow requires JavaScript.


Classic Beef Pot Roast
 
Prep time
Cook time
Total time
 
Great oven based recipe for Chuck, Cross Rib, and even Bottom Round Roasts! Perfect for cooler days.
Author:
Recipe type: Dinner
Cuisine: Comfort Food
Serves: 10 servings
Ingredients
  • 1 teaspoon Olive Oil
  • 1 teaspoon Salt
  • ¼ teaspoon Ground Black Pepper
  • 4 Thyme Leaf/Sprig
  • 1 Bay Leaf
  • 3 Garlic Cloves, Chopped
  • 2 cups Chopped Onion
  • 1 (2-3 Pound) Cross Rib Roast, Bottom Round Roasts, orChuck Roasts (Boneless)
  • 1 Cup Dry Red Wine (Such as a Cabernet Sauvignon, Merlot, Pinot Noir, Shiraz/Syrah, Zinfandel, Sangiovese, and Cabernet Franc.)
  • 1 (14-ounce) Can of Beef Broth
  • 4 Carrots, Cut diagonally or in chunks
  • 2 Pounds Potatoes, Yukon Gold work well for this recipe but others do just as great! Cut and peeled into 2 inch pieces
Instructions
  1. Preheat oven to 350º.
  2. Heat olive oil in a dutch oven or roasting dish over medium-high heat. Sprinkle roast with salt and pepper.
  3. Add roast to pan; cook 5 minutes, turning to brown on all sides then remove roast from pan.
  4. Add onion to pan; sauté 8 minutes or until tender.
  5. Return browned roast to pan.
  6. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer.
  7. Cover pan and bake at 350° for 1½ hours or until the roast is almost tender.
  8. Add carrots and potatoes to pan.
  9. Cover and bake an additional 1 hour or until vegetables are tender.
  10. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks.
  11. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.