Recipe of the week: an autumn classic: beef pot roast

Pot roasts date back to the time “when hearth cooking was common,” said Jeanne Thiel Kelley in _Cooking Light._ Back then, a pot roast simmered slowly in a cast-iron pot suspended over a

fire or even nestled among the coals. But this satisfying, wonderfully rich classic is still relevant today. Most of the prep work can be done in advance, and you can “do as you please while

the dish simmers.” RECIPE OF THE WEEK SUBSCRIBE TO THE WEEK Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives. SUBSCRIBE & SAVE SIGN UP

FOR THE WEEK'S FREE NEWSLETTERS From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox. From our morning news

briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox. CLASSIC BEEF POT ROAST Note: 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 for this traditional recipe. 1 tsp

olive oil 1 (3 lb) boneless chuck roast, trimmed A free daily email with the biggest news stories of the day – and the best features from TheWeek.com 1 tsp kosher salt 1/4 tsp freshly ground

black pepper 2 cups coarsely chopped onion 1 cup dry red wine 3 garlic cloves, chopped 1 (14 oz) can fat-free, low-sodium beef broth 1 bay leaf 4 thyme sprigs 2 pounds Yukon gold potatoes,

peeled and cut into 2-inch pieces Fresh thyme leaves (optional) 4 large carrots, peeled and cut diagonally into 1-inch pieces Preheat oven to 350 degrees. 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 simmer. Cover pan and bake at 350 degrees 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. Serves 10 (serving size: 3 oz roast, about 3/4 cup

vegetables, and about 3 tbsp cooking liquid).