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.