Simple Savory Beef Pot Roast-UPDATED --
  • Total Recipe Time: 2-3/4 to 3 hours
  • Makes 8 servings


  1. 1 beef Blade Chuck Roast Boneless (2-1/2 pounds)
  2. 1/2 teaspoon salt
  3. 1/2 teaspoon black pepper
  4. 1 can (14-1/2 ounces) reduced sodium beef broth
  5. 1 cup Burgundy or dry red wine
  6. 2 tablespoons minced garlic
  7. 3 cups frozen vegetable blend (any variety)
  8. 1 tablespoon chopped fresh thyme
  9. salt
  10. Prepared mashed potatoes (optional)
  11. Additional fresh thyme (optional)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  • Test Kitchen Tips
  • If using a traditional stew blend of carrots, onions, celery, and potatoes, cook until potatoes are fork tender, approximately 15 to 20 minutes.
Comments (0)
Usage Guidelines.