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Braised Herb Pot Roast with Carrots & Potatoes

1 (1½ to 2-lb.) organic chuck roast
Salt & pepper to taste
2 tablespoons oil

1 Our World Organics Yellow Onion, sliced
½ cup dry white wine
14-oz. can organic diced tomatoes, drained
1 teaspoon kosher salt
1 teaspoon dry marjoram
1 teaspoon dry thyme
¼ teaspoon pepper
1 bay leaf
1 to 1½ cups beef broth

2 cups Our World Organics Baby Peeled Carrots
3 Our World Organics Russet Potatoes, unpeeled

2 tablespoons flour
¼ cup water

Directions:

1. Sprinkle salt and pepper evenly over roast. Heat oil in large, oven-proof casserole dish or Dutch oven. Sauté beef in oil until evenly browned, about 3 to 4 minutes per side. Remove beef and juices from pan.

2. Sauté onions in pan until they just begin to turn color, about 2 minutes. Add wine and simmer over medium heat until reduced by half. Stir in tomatoes, salt, and spices.

3. Place browned beef and juices back into pan. Add enough beef broth to come about halfway up the beef. Bring to a boil. Cover and braise in oven at 350° F for about 90 minutes. Turn beef occasionally and add additional beef broth if necessary.

4. Add carrots and potatoes to beef in pan. Cover and continue to braise for 30 to 45 minutes or until vegetables are at desired tenderness and beef is tender. Remove beef and vegetables from pan and keep warm.

5. Skim fat from pan juices if desired. In a small bowl, combine equal parts flour and water until smooth. Gradually stir into juices in pan. Cook and stir over low heat until thickened. Continue cooking for 5 minutes. Add additional seasoning to taste. Serve gravy over pot roast and vegetables. Refrigerate any leftovers.

Yield: 4 (2-cup) servings

Each serving provides 2¾ cups of vegetables.
The USDA Dietary Guidelines recommend Americans eat 5 to 6 cups of fruits & vegetables each day.

Nutrition information per serving:
Calories: 533 (33.2% calories from fat)
Fat: 19.7g
Saturated Fat: 5.7g
Trans Fat: 0.54g
Cholesterol: 59mg
Total Carbohydrate: 64g
Dietary Fiber: 9.75g
Protein: 26g
Sodium: 890mg
% Daily Value: Vitamin A 188%, Vitamin C 78%, Calcium 13%, Iron 48%