Simple Savory Beef Pot Roast
  • 2-3/4 to 3 hours
  • Makes 8 servings
  • EntrĂ©e

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.


  • Test Kitchen Tips If using a traditional stew blend of carrots, onions, celery, and potatoes, cook until potatoes are fork tender, approximately 15 to 20 minutes.

Nutrition Information

317 Calories; 14g Total Fat; 5g Saturated Fat; 6g Monounsaturated Fat; 114mg Cholesterol; 338mg Sodium; 5g Total carbohydrate; 34g Protein; 4.2mg Iron; 2.9mg Niacin; 0.4mg Vitamin B6; 126.3mg Choline; 2.6mcg Vitamin B12; 11mg Zinc; 28.7mcg Selenium; 1.1g Fiber.