Easy Oven Braised Pot Roast With Garlic and Thyme

Name: Easy Oven Braised Pot Roast With Garlic and Thyme
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 6
Ingredients: 1 pot roast (about 2 1/2 to 3 1/2 pounds - chuck or other suitable pot roast); 5 medium cloves garlic (halved); Dash salt; Dash pepper; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 1 medium onion (quartered and sliced); Optional: 4 ounces mushrooms (small whole or sliced); 3 tablespoons flour; 1 1/2 cups red wine (such as pinot noir or cabernet); 1 cup beef broth; 1 tablespoon fresh thyme leaves (or 1 teaspoon dried leaf thyme); 2 pounds potatoes (cut in 2-inch chunks)

Prep: 20 mins

Cook: 4 hrs

Total: 4 hrs 20 mins

Servings: 4 to 6 servings

20 ratings

Write a Review

Add a comment

This easy braised oven pot roast is perfectly flavored with red wine, garlic, and thyme. This all-in-one meal includes potatoes and optional mushrooms. It makes a great family dinner for any night of the week.

Feel free to add sliced carrots or baby carrots along with the potatoes.

1 pot roast (about 2 1/2 to 3 1/2 pounds - chuck or other suitable pot roast)
5 medium cloves garlic (halved)
Dash salt
Dash pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
1 medium onion (quartered and sliced)
Optional: 4 ounces mushrooms (small whole or sliced)
3 tablespoons flour
1 1/2 cups red wine (such as pinot noir or cabernet)
1 cup beef broth
1 tablespoon fresh thyme leaves (or 1 teaspoon dried leaf thyme)
2 pounds potatoes (cut in 2-inch chunks)

Gather the ingredients.
With a small sharp knife, cut 8 to 10 deep slits in the pot roast, spacing them evenly. Push half of a garlic clove into each cut. Heat the oil in a braising pan or large sauté pan or Dutch oven over medium-high heat.
Sear the roast, turning to brown all sides. Remove the roast from the pan and set aside.
Add butter to the hot pan and reduce heat to medium. When butter is foamy, add the onions and cook, stirring, until tender and lightly browned. Add mushrooms, if using, and cook for 2 minutes longer. Stir in flour and cook, stirring, for about 1 to 2 minutes longer. Stir in the red wine and beef broth. Continue cooking, stirring, until the liquids are thickened and bubbly.
Preheat the oven to 325 F.
Put the roast back in the pan and sprinkle with thyme. Cover with a lid or cover the pan tightly with foil and transfer to the oven. Cook for 2 hours.
Add the potatoes, cover, and continue cooking for 1 to 2 hours longer, or until the potatoes are fork-tender.
Serve and enjoy!

Nutrition Facts (per serving)
914	Calories
37g	Fat
49g	Carbs
84g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	914
% Daily Value*
Total Fat 37g	47%
Saturated Fat 13g	66%
Cholesterol 242mg	81%
Sodium 609mg	26%
Total Carbohydrate 49g	18%
Dietary Fiber 6g	20%
Protein 84g
Calcium 155mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.