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Ingredients: |
| 1 |
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boneless beef chuck blade pot roast (2-1/2 pounds) |
| 1/2 |
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teaspoon salt |
| 1/2 |
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teaspoon pepper |
| 1 |
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cup Burgundy or dry red wine |
| 2 |
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tablespoons minced garlic |
| 3 |
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cups frozen vegetable blend (any variety) |
| 1 |
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tablespoon chopped fresh thyme |
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Salt |
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Prepared mashed potatoes (optional) |
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Additional fresh thyme (optional) |
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Instructions: |
| 1. |
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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. |
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Add 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. |
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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. |
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Carve pot roast into thin slices; serve with vegetable mixture and mashed potatoes, if desired. Garnish with additional thyme, if desired. |
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| Makes 6 servings. |
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| | Nutrition information per serving: 341 calories; 15 g fat (6 g saturated fat; 6 g monounsaturated fat); 113 mg cholesterol; 308 mg sodium; 13 g carbohydrate; 3.0 g fiber; 36 g protein; 3.9 mg niacin; 0.5 mg vitamin B6; 2.6 mcg vitamin B12; 4.9 mg iron; 28.8 mcg selenium; 11.0 mg zinc. |
