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Categories:Viewed: 34 - Published at: 6 years ago
Ingredients
- 2 Tbsp. oil, divided
- 1 boneless beef pot roast (2-1/2 lb./1.1 kg)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup 25%-less-sodium beef broth
- 1 can (28 fl oz/796 mL) crushed tomatoes
- 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 2 bay leaves
- 2 sprigs fresh rosemary
Method
- Heat oven to 350 degrees F.
- Heat 1 Tbsp.
- oil in ovenproof Dutch oven on medium-high heat.
- Add meat; cook 8 to 10 min.
- or until evenly browned, turning after 5 min.
- Remove meat from pan, reserving drippings in pan.
- Add remaining oil and onions to reserved drippings; cook and stir on medium heat 5 min.
- or until onions are softened, adding garlic for the last minute.
- Stir in broth.
- Bring to boil, stirring constantly to scrape browned bits from bottom of pan.
- Add tomatoes and dressing; stir.
- Return to boil.
- Add all remaining ingredients; mix well.
- Return meat to pan; cover.
- Bake 2-1/2 to 3 hours or until meat is tender.
- Transfer meat to cutting board, reserving sauce and vegetables in pan.
- Remove and discard bay leaves and rosemary sprigs.
- Skim and discard fat from surface of sauce.
- Cut meat across the grain into thin slices.
- Serve with vegetables and sauce.
