Simple Savory Beef Pot Roast (6 Servings)

Total Recipe Time: 2-³⁄₄ to 3 hours

1 boneless beef chuck roast (2-¹⁄₂ pounds) or rump
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon black pepper
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 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 additional thyme, if desired.

This recipe is an excellent source of protein, niacin, vitamin B₆, vitamin B₁₂, iron, selenium and zinc; and a good source of fiber.