Simple savory beef pot roast

• 1 Beef Blade Chuck Roast Boneless (2-1/2 pounds)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (14-1/2 ounces) reduced sodium beef broth
• 1 cup Burgundy or dry red wine
• 2 tablespoons minced garlic
• 3 cups frozen vegetable blend (any variety)
• 1 tablespoon chopped fresh thyme
• Salt to taste
• Prepared mashed potatoes (optional)
• Additional fresh thyme (optional)

1. Spray stockpot with cooking spray; heat over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper.
2. Add broth, wine and garlic to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until pot roast is fork-tender.
3. Remove pot roast; keep warm. Skim fat from cooking liquid; bring to a boil. Reduce heat to medium; cook 5 minutes. Add frozen vegetables to stockpot; bring to a boil. Reduce heat to medium; cook, uncovered, 5 to 7 minutes or until vegetables are tender and liquid is reduced slightly. Stir in 1 tablespoon thyme. Season with salt, as desired.
4. Carve pot roast into thin slices; serve with vegetable mixture and mashed potatoes, if desired. Garnish with remaining cooking liquid and additional thyme, if desired.

Credit to BeefItsWhatForDinner.com