Easy Pot Roast

• Meat

  • 3 lb Chuck, roast

• Produce

  • 2 Bay leaves
  • 2 lbs Carrots
  • 2 lbs Red potatoes, small
  • 2 sprigs Thyme, fresh
  • 1 Yellow onion, large

• Canned Goods

  • 2 cups Beef broth

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 1/2 tsp Kosher salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Beer, Wine & Liquor

  • 1 cup Red wine

• Other

  • 1 box Pomì organic chopped tomatoes and juice (26.46 ounces
  • 4 cloves (you may want to wrap them in cheesecloth for easy retrieval

Found on thatskinnychickcanbake.com

Description

Ingredients

• 3-3½ pound chuck roast, large pieces of fat trimmed
• 3 tablespoons olive oil
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 4 cloves (you may want to wrap them in cheesecloth for easy retrieval)
• 2 bay leaves
• 2 sprigs of fresh thyme
• 2 cups beef broth
• 1 cup red wine
• 1 box Pomì Organic Chopped Tomatoes and juice (26.46 ounces)
• 1 large yellow onion, sliced
• 2 pounds carrots, peeled and cut into large chunks
• 2 pounds small red potatoes, larger ones may be sliced in half

Directions

• Preheat oven to 350º. Heat oil in a large Dutch oven. Season the beef with salt and pepper and sear both sides, until well browned. Remove from heat.
• Add beef broth, red wine, cloves, bay leaves, thyme, Pomì tomatoes, and sliced onions. Place lid on Dutch oven and cook for 2 hours.
• Add carrots and potatoes and cook for another hour or until vegetables are tender.
• Shred beef into large chunks, discarding any visible fat. Remove bay leaves and cloves. Serve beef, carrots and potatoes topped with pan juices.