SATURDAY AFTERNOON OVEN POT ROAST

Saturday Afternoon Oven Pot Roast image

This Saturday afternoon pot roast will be a welcome sight on your weekend dinner table and will leave your house smelling heavenly. If you find that the cooking liquid evaporates too quickly, you can add more broth to the Dutch oven. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories Dinner

Time 3h40m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 boneless beef chuck roast (2-1/2 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 tablespoon butter
4 cups sliced sweet onion
1 can (6 ounces) tomato paste
4 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon celery seed
1/2 cup dry red wine
1 carton (32 ounces) reduced-sodium beef broth
6 medium carrots, cut into 1-1/2 inch pieces
1/2 pound medium fresh mushrooms, quartered

Steps:

Preheat oven to 325°. Sprinkle roast with salt and pepper., In a Dutch oven, heat oil and butter over medium-high heat; brown roast on all sides. Remove from pot. Add onion to the same pot; cook and stir over medium heat until tender, 8-10 minutes. Add tomato paste, garlic, thyme and celery seed; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pot; stir in broth. Return roast to pot. Arrange carrots and mushrooms around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-1/2 to 3 hours. If desired, skim fat and thicken cooking juices for gravy.

Nutrition Facts : Calories 339 calories, Fat 17g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 621mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.