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.