Thyme & Garlic Pot Roast with Potatoes & Carrots


10 servings


3 hours

total time


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)


Preheat oven to 350ºF.

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°F 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.


Serving Size



307 kcal

Total Fat

10 g

Saturated Fat

4 g

Unsaturated Fat

6 g

Trans Fat



85 mg


340 mg

Total Carbohydrate

24 g

Dietary Fiber


Total Sugars



29 g

10 servings


3 hours

total time
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