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Manzanita Grocery & Deli "The Little Apple"

Meaty Monday & Pot Roast Recipe!

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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!

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Classic Beef Pot Roast
Recipe Type: Dinner
Cuisine: Comfort Food
Author: Jeanne Thiel Kelley
Prep time:
Cook time:
Total time:
Serves: 10 servings
Great oven based recipe for Chuck, Cross Rib, and even Bottom Round Roasts! Perfect for cooler days.
Ingredients
  • 1 teaspoon Olive Oil
  • 1 teaspoon Salt
  • 1/4 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 1 1/2 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.