1 beef Blade Chuck Roast Boneless (2-1/2 pounds)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can (14-1/2 ounces) reduced sodium beef broth
1 cup Burgundy or dry red wine
2 tablespoons minced garlic
3 cups frozen vegetable blend (any variety)
1 tablespoon chopped fresh thyme
Prepared mashed potatoes (optional)
Additional fresh thyme (optional)
Spray stockpot with cooking spray; heat over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper.
Add broth, wine and garlic to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until pot roast is fork-tender.
Remove pot roast; keep warm. Skim fat from cooking liquid; bring to a boil. Reduce heat to medium; cook 5 minutes. Add frozen vegetables to stockpot; bring to a boil. Reduce heat to medium; cook, uncovered, 5 to 7 minutes or until vegetables are tender and liquid is reduced slightly. Stir in 1 tablespoon thyme. Season with salt, as desired.
Carve pot roast into thin slices; serve with vegetable mixture and mashed potatoes, if desired. Garnish with remaining cooking liquid and additional thyme, if desired.
Nutrition information per serving: 317 Calories; 126 kcal Calories from fat; 14 g Total Fat; 5 g Saturated Fat; 6 g Monounsaturated Fat; 114 mg Cholesterol; 338 mg Sodium; 5 g Total Carbohydrate; 1.1 g Dietary Fiber; 34 g Protein; 4.2 mg Iron; 2.9 mg Niacin; 0.4 mg Vitamin B6; 2.6 mcg Vitamin B12; 11 mg Zinc; 28.7 mcg Selenium; 126.3 mg Choline;