Ingredients
1beef chuck pot roast
¼cupall purpose flour
3tbspbutter
½lbsmall shallots
1cupSwanson® Beef Stock
2medium tomatoes
3tbspbalsamic vinegar
1tbspbrown sugar,packed
2large carrots
2cupsmushrooms
¼cupfresh parsley,chopped
2tbsplemon zest,grated
Preparation
Coat the beef with flour.
Heat the butter in a 12-inch skillet over medium-high heat. Add the beef and cook until it’s well browned on all sides. Remove the beef from the skillet. Pour off any fat.
Add the shallots to the skillet. Cook for 10 minutes or until they’re tender. Stir in the stock, tomatoes, vinegar, and sugar and heat to a boil. Return the beef to the skillet.
Reduce the heat to low. Cover and cook for 1½ hours.
Add the carrots and mushrooms to the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender. Remove the beef and vegetables from the skillet and keep warm.
Increase the heat to high. Cook for 10 minutes or until the stock mixture is thickened. Return the beef and vegetables to the skillet. Season as desired.
Sprinkle with parsley and lemon zest. Serve warm and enjoy.
