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Braised Pot Roast
Prep Time: 15 min Cook time: 3-3.5 hrs Serves: 8
Ingredients
- 1 1/2 tsp McCormick Dried Thyme, crushed
- 1/2 cup Burgundy Cooking Wine
- 1 (14 oz.) can Swanson 50% Less Sodium Beef Broth
- 1 tbsp Weis Quality Pure Olive Oil
- 2/4 tsp Black Pepper
- 3/4 tsp Salt
- 1/3 cup Weis Quality All-Purpose Flour
- 1 (32 oz.) bag Weis Quality From the Field Soup Mix Vegetables
- 1 Steakhouse Angus Boneless Chuck Roast, about 2 lbs
Instructions
- Combine flour, salt and pepper.
- Lightly coat beef in 2 tbsp of the flour mixture.
- Heat oil in a large stockpot over medium heat until hot.
- Place beef pot roast in the stockpot and brown evenly on all sides. Pour off drippings.
- Combine beef broth, cooking wine, thyme and remaining flour mixture and add to stockpot.
- Bring to a boil.
- Reduce heat, cover tightly, and simmer for 2 hours.
- Add vegetables and continue simmering 30-45 minutes or until pot roast and vegetables are fork-tender.
- Remove pot roast and vegetables and keep warm.
- Skim fat from cooking liquid, if necessary.
-
Carve pot roast into thick slices and serve.
