Chuck Roast Recipe

Ingredients:

• 1 FSC Ranch Beef Chuck Roast  (2-3 pounds)
• Cooking oil
• 1 can (14-1/2 ounces) reduced-sodium beef broth, or you can use your own from the beef broth you made last week. If you haven’t made it yet, the recipe is here.
• 1 cup red wine
• 2 cloves garlic, minced
• 1 bag of frozen vegetable blend
• 1 tablespoon chopped fresh thyme
• 1 pack of instant mashed potatoes
• Salt and pepper to taste

Directions:

1. In a frying pan with a tablespoon of oil, sear all sides of your FSC Ranch Beef Chuck Roast, place roast in crockpot or stovetop stockpot.
2. Add salt and pepper, broth, wine and garlic to crockpot/stockpot; turn on high for 30 minutes. Reduce heat to low; cook for 2 1/2 to 3 hours until pot roast is fork-tender. If your roast is not fork-tender, then continue cooking for another hour.
3. Remove roast; place on cutting board and wrap with aluminum foil to keep warm. Turn crockpot or stovetop stockpot on high and place frozen vegetables in pot and cook for 5 minutes turn heat to low for 10 minutes while you make your instant mashed potatoes. Stir in 1 tablespoon thyme in to your vegetables. Season with salt to taste.
4. Carve pot roast into thin slices; serve with vegetable mixture and mashed potatoes. 
5. Enjoy!