Birds Eye Recipe Ready vegetables complete any meal

Pot roast using Birds Eye Recipe Ready Stew Blend and Onion & Garlic

No more cleaning, pealing, chopping and dicing. You can have the taste and benefits of your favorite fresh vegetables without all the work by simply opening a package of Birds Eye® Recipe Ready vegetables.

You can cut down on the time you spend preparing your favorite meals because the work is done for you. Birds Eye has already chopped, sliced and diced your vegetables so you don't have to. Using a quick-freeze process called flash-freezing, invented and developed by Clarence Birdseye, enables you to have out-of-the-garden freshness right out of your freezer. You'll have meals on the family table in less time that everyone will enjoy.

The varieties are endless and can accommodate any of your favorite meals. From sandwiches and stir-fry to casserole or pot roast, Birds Eye® is your ticket to “Recipe Ready” meals.

The long list of products include vegetable blends such as Tri Color Pepper & Onion Blend; Chopped Onion & Garlic; Broccoli Stir-Fry; Pizza Supreme Blend; Southwest Blend and Stew Blend. It wasn't an easy choice, I finally decided on the Chopped Onion & Garlic and the Stew Blend and made a homemade pot roast dinner.

The Stew Blend is all you really need for this pot roast, but I love a lot of onion cooked with my roast, and who doesn’t appreciate a little garlic!

Birdseye.com has a great recipe for a Country Pot Roast. I decided to go with that and made a couple slight variations to it.

Country Pot Roast

Stew Blend and Onion & Garlic Recipe Ready vegetables

2-3 lb. boneless beef pot roast (rump, chuck or round)

1 Tbsp. olive oil

1 1/2 cups water or beef broth, or more as needed

1 can (14.5 oz.) diced tomatoes

1 bay leaf (Optional)

1 bag (14 oz.) Birds Eye Recipe Ready Stew Blend
1 bag (14 oz.) Birds Eye Recipe Ready Chopped Onion & Garlic Blend

2 Tbsp. all-purpose flour

COOKING INSTRUCTIONS

Season pot roast with salt and pepper. Heat olive oil over medium-high heat in Dutch oven or 6-quart saucepot and brown roast.  Add tomatoes, ½ cup water (I used 1 cup) and no bay leaf. Reduce heat to low and simmer covered 1 hour 45 minutes.

Add Recipe Ready Stew Blend and Recipe Ready Chopped Onion & Garlic Blend and cook 30 minutes or until vegetables are tender.

Remove roast and vegetables to a platter; cover to rest.

Blend flour with remaining water or broth and add to liquid in Dutch oven. Bring to a boil over high heat. Reduce heat to low and cook, stirring constantly, 5 minutes or until thickened. Season, if desired, with salt and ground black pepper.

Note: I used a package of McCormick’s Brown Gravy mix and increased the water to 2 cups and eliminated the beef broth. The gravy turned out excellent.

You can find this recipe along with more recipe creations using Birds Eye® Recipe Ready vegetables at Birdseye.com.  Prices starting at just $1.99 and available at most local grocery stores.

You can reach me at Vicki.Arsenault@oakpress.com or 248-745-4621. Follow me at Twitter @OCKidsKorner and see my videos at www.Tout.com/VickiArsenault