1 (3 pounds) boneless beef chuck pot roast
2 tablespoons olive oil
1 jar (26 oz.) Classico® Tomato and Basil Pasta Sauce
1/2 cup dry red wine or water
3 teaspoon s Wyler’s® Beef Flavored Granules or 3 Bouillon Cubes
6 medium redskin potatoes
quartered (about 1 pound)
1 1/2 cups baby carrots (about 8 ounces)
1 large onion cut into wedges
- In large skillet, over high heat, brown beef roast on both sides in hot oil. Remove roast from skillet. In same skillet, combine beef juices, 1 cup pasta sauce, wine and bouillon cubes. Cook mixture until hot and bouillon cubes dissolve. Place vegetables in bottom of crock pot. Top with roast; pour bouillon mixture over vegetables and roast. Cover; cook on low setting for 6 to 7 hours or until roast and vegetables are tender. Transfer roast and vegetables to serving platter; cover with foil to keep warm. Reserve I cup juices. In medium saucepan, combine reserved juices and remaining pasta sauce. Heat through. Serve with roast and vegetables.