tablespoon vegetable oil
pound boneless beef bottom round (rump) roasts or beef chuck pot roast
jar (24 ounces) Prego® Traditional Italian Sauce or Prego® Tomato, Basil & Garlic Italian Sauce
medium potatoes, cut into quarters
medium carrots, cut into 2-inch pieces
Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until it's well browned on all sides. Pour off any fat.
Stir the Italian sauce in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
Add the potatoes and carrots to the saucepot. Cover and cook for 1 hour or until the beef and vegetables are fork-tender.