HOME-STYLE POT ROAST

INGREDIENTS

• 1 Tbsp. vegetable oil
• 2 1/2 lbs. boneless beef chuck steak
• 3 medium onions, thinly sliced
• 2 cloves garlic
• 1 tsp. finely chopped fresh thyme
• 1/4 cup dry red wine
• 1 1/3 cups water
• 2 cups baby carrots

DIRECTIONS

• Preheat oven 350°. Heat oil in large oven-proof saucepot over medium-high heat and brown beef. Remove beef and set aside.
• Reduce heat to medium and cook onions, stirring frequently, 8 minutes. Stir in garlic and thyme and cook 1 minute Beef and 1 cup water until Stock is melted. Return beef to saucepot. Bake covered 2 hours. Stir in carrots and bake an additional 30 minutes or until beef and carrots are tender. Remove beef and carrots to serving platter and keep warm.
• To make gravy, combine 2 tablespoons all-purpose flour with remaining 1/3 cup water in small bowl. Stir into sauce with wire whisk and bring to a boil over high heat. Reduce heat to medium and cook, stirring constantly, until thickened, about 5 minutes.

• See nutrition information for saturated fat content.