Ingredients
1
to 1 1/4 lb boneless beef chuck roast, cut into 2 pieces
1/2
teaspoon salt
1/4
teaspoon pepper
2
tablespoons Gold Medal™ all-purpose flour
1
tablespoon vegetable oil
1
small onion, chopped
1
stalk celery, cut into 1/2-inch slices
1 3/4
cups Progresso™ beef-flavored broth (from 32-oz carton)
10
baby carrots
6
small red or Yukon Gold potatoes, cut in half
Preparation
Heat oven to 325°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
Season beef with salt and pepper; coat with flour. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, turning occasionally, until brown on all sides.
Place beef, onion and celery in baking dish. Pour broth over beef and vegetables. Cover; bake 1 hour and 15 minutes. Turn beef over; add carrots and potatoes. Cover; bake 1 hour. Uncover; turn beef over and bake 30 to 35 minutes or until beef and vegetables are tender and broth is slightly thickened. Skim excess fat from broth, and serve.
