Many Meals Pot RoastCook once and eat three meals! Melt-in-your mouth braised beef with carrots, onions and celery in a rich tomato sauce. Use leftovers to make Pulled Barbecue Beef and Tuscan-style Penne.
Recipe Rating  2 ratings. Rate this recipe Time:
Hands On: 20 minutes
Total Time: 3 hours 50 minutes Servings: Makes 6 servings (1-1/4 cups each)
| Ingredients |
- 4 pounds boneless beef chuck roast
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons Pure Wesson® Vegetable Oil
- 1 large onion, chopped (1 large = about 1 cup)
- 1 large carrot, chopped (1 large = about 2/3 cup)
- 2/3 cup chopped celery
- 2 cans (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic & Oregano, undrained
- 1 can (14 oz each) beef broth
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 | Directions | - Season both sides of roast with salt and pepper. Heat oil in large saucepan or Dutch oven over medium-high heat 1 minute. Add roast; cook 5 minutes on each side, or until browned on both sides. Remove from pan; cover to keep warm. Reduce heat to medium.
- Add onion, carrot and celery to same pan; cook 5 minutes, or until onion is tender, stirring frequently. Add tomatoes with their liquid and broth; stir in all the browned bits from bottom of pan. Bring to a boil over high heat. Return roast to pan. Cover pan with lid; reduce heat to low.
- Simmer 3 to 3-1/2 hours, or until roast is fork tender. Remove roast from pan; let stand 10 minutes before portioning.
- Serve half of roast and sauce for this meal. Use the remaining roast to make Pulled Barbecue Beef Sandwiches and the remaining sauce to make Tuscan-style Penne Pasta.
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| Cook's Tips | Try serving the roast and sauce over hot cooked egg noodles.
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Nutrition Facts Amount per Serving Calories 386 % Daily Value* Total fat 43% 28 g Saturated fat 51% 10 g Cholesterol 29% 86 MG Sodium 19% 463 MG Carbohydrate 2% 6 g Dietary fiber 6% 2 g Sugars 0% 3 g Protein 52% 26 g Vitamin A 22% Vitamin C 12% Calcium 4% Iron 16% * Percent Daily Values are based on a 2,000 calorie diet |
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