Tuscan-Style Pot Roast Recipe

Name: Tuscan-Style Pot Roast
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 10 servings, 1/10 recipe (225 g) each
Ingredients: 2 Tbsp. oil , divided; 1 boneless beef pot roast (2-1/2 lb./1.1 kg); 1 large onion , chopped; 4 cloves garlic , minced; 1 cup 25%-less-sodium beef broth; 1 can (28 fl oz/796 mL) crushed tomatoes; 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing; 2 stalks celery , chopped; 1 large carrot , chopped; 2 bay leaves; 2 sprigs fresh rosemary

Ingredients

2 Tbsp. oil , divided
1 boneless beef pot roast (2-1/2 lb./1.1 kg)
1 large onion , chopped
4 cloves garlic , minced
1 cup 25%-less-sodium beef broth
1 can (28 fl oz/796 mL) crushed tomatoes
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
2 stalks celery , chopped
1 large carrot , chopped
2 bay leaves
2 sprigs fresh rosemary

PREP TIME 30m	COOK TIME 3h	TOTAL TIME 3h30m
YIELD 10 servings, 1/10 recipe (225 g) each

Instructions

1. Heat 1 Tbsp. oil in ovenproof Dutch oven on medium-high heat. Add meat; cook 8 to 10 min. or until evenly browned, turning after 5 min. Remove meat from pan, reserving drippings in pan.
2. Add remaining oil and onions to reserved drippings; cook and stir on medium heat 5 min. or until onions are softened, adding garlic for the last minute. Stir in broth. Bring to boil, stirring constantly to scrape browned bits from bottom of pan. Add tomatoes and dressing; stir. Return to boil. Add all remaining ingredients; mix well. Return meat to pan; cover.
3. Bake 2-1/2 to 3 hours or until meat is tender.
4. Transfer meat to cutting board, reserving sauce and vegetables in pan. Remove and discard bay leaves and rosemary sprigs. Skim and discard fat from surface of sauce. Cut meat across the grain into thin slices. Serve with vegetables and sauce.

Dinner