Cabernet Beef Pot Roast Recipe
Ingredients
- 2 lbs pot roast - I used chuck, trimmed extra lean
- 1 ½ cups red wine - preferably Cabernet
- 2 tbsp light butter
- 5 garlic cloves - chopped1 tsp dried thyme
- 1 tsp mustard seed
- Salt and pepper to taste
Instructions
- Preheat oven to 325 degrees and spray a small roasting pan with cooking spray or an olive oil mister.
- Melt butter in a medium, nonstick skillet set over medium high heat.
- Season roast on all sides with salt and pepper.
- Place roast in skillet and brown evenly on all sides.
- Remove from pan and place into the prepared roasting pan and set aside.
- To the same pan that was used for browning the meat, add garlic and sauté until fragrant, about 1 minute.
- Add in wine, mustard seed, and thyme and stir, making sure to scrape up the browned bits on the bottom of the pan.
- Bring to a simmer, then remove from heat and pour over roast.
- Cover the roasting pan with aluminum foil.
- Place roast in the oven, and cook for about 1 hour, or until internal temperature reaches 145 degrees.
- Let rest for 10 minutes before slicing.
- Cut into 6 even slices and serve.
Nutrition
Serving: 1 sliceCalories: 288 kcal (14%)Carbohydrates: 3 g (1%)Protein: 30 g (60%)Fat: 12 g (18%)Saturated Fat: 5 g (31%)Fiber: 0 gSugar: 0 g