BEEF MERLOT RECIPE RECIPES

CLASSIC BEEF POT ROAST RECIPE | MYRECIPES

Classic Beef Pot Roast Recipe | MyRecipes image

If you're looking for a traditional pot roast recipe, try this 5-star, no-fail version. Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts. Either way, this roast beef recipe will become unbelievably tender and flavorful in the Dutch oven. Make this pot roast on a cold, rainy day for a cozy dinner that the whole family will love. For a slow-cooker version of this beef chuck roast, check out our crock-pot recipes.

Provided by Jeanne Thiel Kelley

Yield 10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)

Number Of Ingredients 13

Ingredients

1 teaspoon olive oil
1 (3-pound) boneless chuck roast, trimmed
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 cups coarsely chopped onion
1 cup dry red wine
4 thyme sprigs
3 garlic cloves, chopped
1 (14-ounce) can fat-free, less-sodium beef broth
1 bay leaf
4 large carrots, peeled and cut diagonally into 1-inch pieces
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Fresh thyme leaves (optional)

Steps:

Preheat oven to 350º.
Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

Nutrition Facts : Calories 307 calories, CarbohydrateContent 23.7 g, CholesterolContent 85 mg, FatContent 10.4 g, FiberContent 2.8 g, ProteinContent 28.6 g, SaturatedFatContent 3.5 g, SodiumContent 340 mg

CORNED BEEF HASH RECIPE: HOW TO MAKE IT - TASTE OF HOME

Corned Beef Hash Recipe: How to Make It - Taste of Home image

Here is a hearty meal that's perfect for two...or one hungry guy! It's great on it's own, or serve at breakfast with a few eggs. You can also triple the recipe and bring it to a barbecue as a substantial side dish.—Carrie Chaplin, Clendenin, West Virginia

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2 servings.

Number Of Ingredients 6

Ingredients

2 tablespoons canola oil
1 cup diced fully cooked corned beef
1 cup diced cooked potato
1/4 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a small heavy skillet, heat oil over medium-high heat. Stir in the remaining ingredients. Flatten mixture with a metal spatula. Cover and cook until bottom of potato mixture is crisp. Turn and brown the other side.

Nutrition Facts : Calories 331 calories, FatContent 25g fat (5g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 949mg sodium, CarbohydrateContent 16g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 12g protein.

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