Italian-Style Pot Roast

Ingredients

• 3 lb beef chuck eye roast boneless
• 30 oz cannellini beans drained canned
• 28 oz canned tomatoes diced drained canned
• 4 large carrots 1-inch-thick peeled cut into slices
• 4 cups polenta hot cooked
• 0.3 cup parsley fresh divided chopped
• 2 cloves garlic sliced
• 0.5 cup a.1. original sauce 
• 0.8 cup kalamata olives pitted cut in half
• 14.5 oz 5%-less-sodium beef broth canned
• 2 tsp oil 
• 2 small onions sliced
• 0.3 cup parmesan cheese grated kraft

Equipment

• frying pan
• oven
• dutch oven

Directions

1. Heat oven to 350F.
2. Heat oil in ovenproof Dutch oven or large deep skillet on medium-high heat.
3. Add meat; cook 4 min. on each side or until browned on both sides.
4. Remove meat from pan, reserving drippings in pan.
5. Add onions and garlic to reserved drippings; cook and stir 5 min. or until onions are crisp-tender.
6. Remove from pan.
7. Return meat to Dutch oven; top with onion mixture and 2 Tbsp. parsley.
8. Add beans, tomatoes, carrots and olives to pan.
9. Mix broth and steak sauce; pour over meat. Cover.
10. Bake 2-1/2 hours or until meat is done (160F).
11. Sprinkle with cheese and remaining parsley.
12. Serve with polenta.