Country Pot Roast

Country Pot Roast

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Ingredients

  • 2-3 lb. boneless beef pot roast (rump, chuck or round)
  • 1 Tbsp. olive oil
  • 1 1/2 cups water or beef broth, or more as needed
  • 1 can (14.5 oz.) diced tomatoes
  • 1 bay leaf (Optional)
  • 1 bag (14 oz.) Birds Eye Recipe Ready Stew Blend
  • 1 bag (14 oz.) Birds Eye Recipe Ready Chopped Onion & Garlic Blend
  • 2 Tbsp. all-purpose flour

Directions

Season pot roast with salt and pepper. Heat olive oil over medium-high heat in Dutch oven or 6-quart sauce pot and brown roast. Add tomatoes, ½ cup water (I used 1 cup) and no bay leaf. Reduce heat to low and simmer covered 1 hour 45 minutes.

Add Recipe Ready Stew Blend and Recipe Ready Chopped Onion & Garlic Blend and cook 30 minutes or until vegetables are tender.

Remove roast and vegetables to a platter; cover to rest.

Blend flour with remaining water or broth and add to liquid in Dutch oven. Bring to a boil over high heat. Reduce heat to low and cook, stirring constantly, 5 minutes or until thickened. Season, if desired, with salt and ground black pepper.