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Time: 180 Minutes

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.

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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)

    • Quick Facts

  • 180 Minutes
  • 8 Servings
  • 317kcal Calories
  • 34g Protein

    • Cooking

    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.
    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.

    Nutrition

    Serv Size Calories Total Fat Cholesterol Total Carbs Protein
    8 317kcal 14g 114mg 5g 34g

    * The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 5g Saturated Fat; 6g Monounsaturated Fat; Carbohydrates; Fiber; 2.9mg NE Niacin; 0.4mg Vitamin B6; 2.6mcg Vitamin B12; 4.2mg Iron; 28.7mcg Selenium; Zinc; 126.3mg Choline;

    Courtesy of BeefItsWhatsForDinner.com