Total Time: 3 hours 50 minutes
Hands On: 20 minutes
Many Meals Pot Roast from Hunt's® features melt-in-your mouth braised beef with carrots, onions and celery in a rich tomato sauce. Use leftovers to make Pulled Barbecue Beef Sandwiches and Tuscan-style Penne.
|4||pounds boneless beef chuck roast|
|1/4||teaspoon ground black pepper|
|2||tablespoons Pure Wesson® Vegetable Oil|
|1||large onion, chopped (1 large = about 1 cup)|
|1||large carrot, chopped (1 large = about 2/3 cup)|
|2/3||cup chopped celery|
|2||cans (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic & Oregano, undrained|
|1||can (14 oz each) beef broth|
- Season both sides of roast with salt and pepper. Heat oil in large saucepan or Dutch oven over medium-high heat 1 minute. Add roast; cook 5 minutes on each side, or until browned on both sides. Remove from pan; cover to keep warm. Reduce heat to medium.
- Add onion, carrot and celery to same pan; cook 5 minutes, or until onion is tender, stirring frequently. Add tomatoes with their liquid and broth; stir in all the browned bits from bottom of pan. Bring to a boil over high heat. Return roast to pan. Cover pan with lid; reduce heat to low.
- Simmer 3 to 3-1/2 hours, or until roast is fork tender. Remove roast from pan; let stand 10 minutes before portioning.
- Serve half of roast and sauce for this meal. Use the remaining roast to make Pulled Barbecue Beef Sandwiches and and the remaining sauce to make Tuscan-style Penne Pasta.
Cook's Tip: Try serving the roast and sauce over hot cooked egg noodles.
|Serving Size:||1 1/4 cup|
|Vitamin C||12 %|
|Vitamin A||22 %|
|Dietary fiber||2 g|
|Saturated fat||10 g|
|Total fat||28 g|