Red Wine–Braised Pot Roast & Root Vegetables

ACTIVE TIME: 15 min. TOTAL TIME: 4 hrs. SERVES: 6

Cooking the roast low and slow in a rich sauce fills the kitchen with mouthwatering aromas as the budget-friendly cut of meat transforms into a savory, fall-apart-tender centerpiece to a heartwarming Sunday feast

1 Tbs. vegetable oil

2 lbs. beef chuck roast

1⁄2 cup dry red wine

1 qt. low-sodium beef broth 1 onion, thinly sliced

4 sprigs fresh rosemary 8 sprigs fresh thyme

1 lb. baby red potatoes, halved 3 carrots, peeled and chopped

3 parsnips, peeled and chopped 1 Tbs. cornstarch

1 Heat oven to 300°F. In Dutch oven over high heat, heat oil. Season roast generously with salt and pepper. Sear 5 min. per side or until browned. Remove pot from heat. Add wine, beef broth, onion, rosemary and thyme. Cover and place in oven for 11⁄2 hrs.

2 Remove pot from oven; add potatoes, carrots and parsnips. Cover and return to oven for 11⁄2 hrs. more.

3 Remove pot from oven; transfer meat to cutting board and place vegetables on serving platter. Remove rosemary and thyme from remaining juices and discard. Let meat sit 15 min. before slicing. Transfer to platter. Garnish with fresh parsley, if desired.

4 In bowl, whisk cornstarch with 1⁄4 cup warm water until dissolved. Add to juices; whisk until gravy forms. Serve with meat and veggies. Per serving: Cal. 631 Pro. 32g Carb. 33g Fiber 6g Sug. 7g Chol. 91mg Sod. 437mg Total fat: 32g Sat. 4g Trans. 0g