Dutch-Oven Pot Roast

By AzGrannie3

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Ingredients

• 2 tablespoons Muir Glen™ organic tomato paste (from 6-oz can)
• 2 tablespoons soy sauce
• 1 tablespoon packed brown sugar
• 1 cup Progresso™ beef flavored broth (from 32-oz carton)
• 2 - to 3-lb boneless beef chuck roast, trimmed and cut into 2- to 3-inch pieces
• 1 tablespoon Montreal steak grill seasoning
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 1 medium onion, thinly sliced (2 cups)
• 12 unpeeled baby red potatoes (1 1/2 lb)
• 4 medium carrots, peeled and cut in 1 1/2-inch pieces
• 1 tablespoon chopped fresh Italian (flat-leaf) parsley
• 1 teaspoon chopped fresh thyme leaves

Details

Servings 6
Preparation time 50mins
Cooking time 140mins
Adapted from tablespoon.com

Preparation

Step 1

1
In large bowl, mix tomato paste, soy sauce and brown sugar. Stir in broth; set aside.

2
Rub beef with grill seasoning and salt. In 5-quart Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Cook beef in oil 2 to 3 minutes on four sides or until browned. Transfer beef to plate. Add remaining 1 tablespoon oil, then add onion. Cook 2 to 3 minutes, stirring constantly, until softened. Add potatoes, carrots and beef.

3
Pour broth mixture over beef mixture. Heat to boiling. Cover; reduce heat to medium-low. Simmer 1 hour to 1 hour 30 minutes or until potatoes are tender. Remove potatoes to plate; cover tightly with foil. Increase heat to medium-high; uncover Dutch oven. Cook 8 to 12 minutes, stirring frequently, until sauce thickens.

4
Serve beef with potatoes, carrots and sauce. Top with parsley and thyme.