Tuscan-Style Pot Roast

Treat yourself to a comforting dinner tonight.  This beef is browned on the stove top, then slowly braised in the oven with a savory herbed tomato sauce.  As always...Kraft recipe, Kraft ingredients.

Ingredients:

• 2 Tbsp. oil, divided
• 1 boneless beef pot roast (2-1/2 lb./1.1 kg)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 cup 25%-less-sodium beef broth
• 1 can (28 fl oz/796 mL) crushed tomatoes
• 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
• 2 stalks celery, chopped
• 1 large carrot, chopped
• 2 bay leaves
• 2 sprigs fresh rosemary

Directions:

• Heat oven to 350ºF.
• Heat 1 Tbsp. oil in ovenproof Dutch oven on medium-high heat. 
• Add meat; cook 8 to 10 min. or until evenly browned, turning after 5 min.
•  Remove meat from pan, reserving drippings in pan.
• Add remaining oil and onions to reserved drippings; cook and stir on medium heat 5 min. or until onions are softened, adding garlic for the last minute. 
• Stir in broth. 
• Bring to boil, stirring constantly to scrape browned bits from bottom of pan. 
• Add tomatoes and dressing; stir. 
• Return to boil. Add all remaining ingredients; mix well. 
• Return meat to pan; cover.
• Bake 2-1/2 to 3 hours or until meat is tender.
• Transfer meat to cutting board, reserving sauce and vegetables in pan. 
• Remove and discard bay leaves and rosemary sprigs. 
• Skim and discard fat from surface of sauce. 
• Cut meat across the grain into thin slices. 
• Serve with vegetables and sauce.