1 2-lb boneless beef chuck roast, trimmed of all visible fat (1-2/3 lb after trimming)
1 tsp salt
½ tsp freshly ground black pepper
1 Tbsp olive oil
2 onions, thinly sliced
6 thyme sprigs
1 bay leaf
1 14-½ oz. can beef broth
4 cups carrots, peeled and cut into 2-inch chunks (6-10 carrots)
1 lb. Yukon Gold potatoes, peeled and cut into 2-inch chunks
1. Heat oven to 350°. Sprinkle meat with salt and pepper and brown in oil in a large,
heavy-bottomed pan over medium-high heat about 12 minutes. Remove meat from
pan and pour off any fat.
2. Return meat to pan and add onions, thyme sprigs, bay leaf, and broth. Cover and
bake 1 hour. Uncover and continue cooking 1 hour longer. Add carrots and potatoes
to pan, cover with lid again, and cook about one hour longer, until vegetables are just
tender and meat is very tender.
3. To server: Remove meat from pan and place on serving platter. Discard thyme sprigs
and bay leaf. Spoon out vegetables from cooking liquids and place on serving platter
with meat. Pour remaining liquid into large glass measuring cup. Wait for the fat to
rise to the top. Then, using a turkey baster, draw out sauce with baster from the
bottom of the cup. Pour de-fatted sauce over meat.
Makes 8 servings. Per serving: 240 calories (27% from fat); 7 grams fat