Beef Pot Roast with Vegetables Recipe

Name: Beef Pot Roast with Vegetables
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 8 servings
Ingredients: 2 1/2 cups Campbell's® 30% Less Sodium Beef Broth With Red Wine; 3 cups small red potato, halved; 2 cups cremini mushroom, halved; 1 cup carrot; 2 stalks celery, cut into 1' pieces; 1 onion, diced; 4 cloves garlic, minced; 1 tbsp Worcestershire sauce; 1 tbsp fresh thyme leaves; 2 tbsp tomato paste; 1 bay leaf; 3.312 lb boneless beefpot roast; 1 tbsp cornstarch

Ingredients

2 1/2 cups Campbell's® 30% Less Sodium Beef Broth With Red Wine
3 cups small red potato, halved
2 cups cremini mushroom, halved
1 cup carrot
2 stalks celery, cut into 1" pieces
1 onion, diced
4 cloves garlic, minced
1 tbsp Worcestershire sauce
1 tbsp fresh thyme leaves
2 tbsp tomato paste
1 bay leaf
3.312 lb boneless beefpot roast
1 tbsp cornstarch

PREP TIME 10m	COOK TIME 3h	TOTAL TIME 3h10m
YIELD 8 servings

Instructions

In a large Dutch oven or other heavy pot with a tight-fitting lid, combine broth, potatoes, mushrooms, carrots, celery, onion, garlic, Worcestershire sauce, thyme, tomato paste and bay leaf.?
Bring to simmer over medium heat.
Season roast all over with salt and pepper to taste.?
Press into simmering sauce and vegetables.?
Reduce heat, cover and simmer gently for 2 ½ - 3 ½ hours or until beef is fork tender.
Remove the roast and vegetables to a serving platter.
Stir cornstarch mixture into simmering cooking liquid.
Cook, stirring, until thickened, about 1 minute.
Serve with roast and vegetables