Simple Savory Beef Pot Roast

A delicious take on the family dinner classic. Cook a Blade Chuck Roast low and slow, then finish with a frozen veggie blend to save time without sacrificing flavor.

Ingredients

• 1 beef Blade Chuck Roast Boneless (2-1/2 pounds)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (14-1/2 ounces) reduced sodium beef broth
• 1 cup Burgundy or dry red wine
• 2 tablespoons minced garlic
• 3 cups frozen vegetable blend (any variety)
• 1 tablespoon chopped fresh thyme
• salt
• Prepared mashed potatoes (optional)
• Additional fresh thyme (optional)

Instructions

1. Spray stockpot with cooking spray; heat over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper.

2. Add broth, wine and garlic to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until pot roast is fork-tender.

3. Remove pot roast; keep warm. Skim fat from cooking liquid; bring to a boil. Reduce heat to medium; cook 5 minutes. Add frozen vegetables to stockpot; bring to a boil. Reduce heat to medium; cook, uncovered, 5 to 7 minutes or until vegetables are tender and liquid is reduced slightly. Stir in 1 tablespoon thyme. Season with salt, as desired.

   Cook's Tip: If using a traditional stew blend of carrots, onions, celery, and potatoes, cook until potatoes are fork tender, approximately 15 to 20 minutes.

4. Carve pot roast into thin slices; serve with vegetable mixture and mashed potatoes, if desired. Garnish with remaining cooking liquid and additional thyme, if desired.