Simple Savory Beef Pot Roast

11 ingredients, makes 8 servings, 2¾ to 3 hours

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)

Directions

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 Information

Nutrition information per serving: 317 Calories; 126 kcal Calories from fat; 14 g Total Fat; 5 g Saturated Fat; 6 g Monounsaturated Fat; 114 mg Cholesterol; 338 mg Sodium; 5 g Total Carbohydrate; 1.1 g Dietary Fiber; 34 g Protein; 4.2 mg Iron; 2.9 mg Niacin; 0.4 mg Vitamin B6; 2.6 mcg Vitamin B12; 11 mg Zinc; 28.7 mcg Selenium; 126.3 mg Choline.

Classic Beef Pot Roast

11 ingredients, makes 8 servings

Ingredients

• 1 beef Cross Rib Chuck Roast or Arm Chuck Roast Boneless (2-1/2 to 3-1/2 pounds)
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon vegetable oil
• 4 cups reduced-sodium beef broth
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme leaves
• 1 pound red-skinned potatoes (about 1-1/2-inch diameter), cut in half
• 1 pound carrots, peeled, cut into 1-1/2-inch pieces
• 2 large onions, cut into 8 wedges each

Directions

1. Combine flour, salt and pepper; coat beef roast with 2 tablespoons flour mixture. Reserve remaining flour mixture. Heat oil in stock pot over medium heat until hot. Place roast in stockpot; brown evenly. Pour off drippings.
2. Combine broth, tomato paste and thyme in stock pot; whisk in reserved flour mixture. Bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours. Stir gravy. Add potatoes, carrots and onions to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes to 1 hour or until roast and vegetables are fork-tender.
3. Carve roast into slices or chunks; serve with vegetables and gravy.

Nutrition Information

Nutrition information per serving: 360 Calories; 162 kcal Calories from fat; 18 g Total Fat; 7 g Saturated Fat; 7 g Monounsaturated Fat; 99 mg Cholesterol; 665 mg Sodium; 24 g Total Carbohydrate; 3.8 g Dietary Fiber; 29 g Protein; 3.9 mg Iron; 5.6 mg Niacin; 0.5 mg Vitamin B6; 1.8 mcg Vitamin B12; 6.4 mg Zinc; 26.8 mcg Selenium; 115.2 mg Choline.

Mexican-Style Pot Roast

24 ingredients, makes 8 to 10 servings, 3½ hours

Ingredients

• 2 ½-3 lbs. Chuck Roast
• 2 Tbsp. vegetable oil
• 3 Tbsp. all-purpose flour
• ½ tsp. salt
• ½ tsp. black pepper
• 1 cup Mexican beer (recipe tested with Corona)
• 1 can (10 oz.) diced tomatoes and green chilies
• 1 can (15 oz.) corn, drained
• 1 can (15 oz.) black beans, drained and rinsed
• 1 cup prepared pico de gallo
• 1 cup prepared picante sauce
• Shredded Mexican cheese blend
• Flour tortillas

Directions

1. Preheat oven to 325°F. Heat oil in Dutch oven over MEDIUM-HIGH heat, until hot.
2. Combine flour, salt and pepper in zip-top plastic bag. Add roast and turn to coat evenly. Place roast in hot pan. Brown on all sides.
3. Add beer, tomatoes, corn, black beans, pico de gallo and picante sauce. Cover tightly with lid and place in preheated oven. Cook 3 -3 ½ hours, or until fork tender.
4. Remove from oven, allow to cool 10-15 minutes. Shred beef with fork, removing any remaining fat. Stir to incorporate all ingredients in Dutch oven.
5. Serve on flour tortillas topped with grated cheese.

Suggestions

Great for leftovers! We like this stuffed in a pita, as quesadillas, in soft or crispy taco shells, and in enchiladas and nachos.

Nutrition Information

Nutrition information per serving: Calories 310; Total fat 11g (Sat. fat 4g; Trans fat 0g); Cholest. 85mg; Sodium 790mg; Total Carb. 23g; Fiber 5g; Total Sugars 4g; Protein 30g; Vit D (2% DV); Calcium (4% DV); Iron (25% DV); Potas. (20%DV)