Tangy Pot Roast

• 1 Tbsp. brown sugar
• 2 tsp. garlic powder
• 1/2 tsp. ground black pepper
• 1 boneless beef chuck roast (2-1/2 lb.)
• 1 tsp. oil
• 1-1/2 lb. mixed red and white new potatoes
• 1-1/2 lb. carrots with trimmed tops, cut diagonally in half King Sooper's 1 lb For $0.99 thru 02/09
• 1/2 cup cut-up sweet onions (1-inch chunks)
• 3/4 cup fat-free reduced-sodium beef broth
• 1/2 cup KRAFT Steakhouse Style Barbecue Sauce
• 2 sprigs fresh marjoram leaves
• 2 sprigs fresh rosemary

1. Heat oven to 450 degrees F.
2. Place ovenproof Dutch oven or large deep skillet in oven 15 min.
3. Meanwhile, mix sugar, garlic powder and pepper until blended; rub evenly into both sides of roast.
4. Add oil and meat to hot pan; return to oven.
5. Bake 20 min., turning meat after 10 min.
6. Add vegetables to pan.
7. Mix broth and barbecue sauce; pour over ingredients in pan.
8. Top with marjoram and rosemary; cover.
9. Reduce oven temperature to 350 degrees F; bake 2-1/2 to 3 hours or until meat is very tender.
10. Transfer meat and vegetables to platter, reserving drippings in pan.
11. Discard herbs.
12. Cook drippings on stove top on medium-high heat 5 min.
13. or until reduced to about 2 cups.
14. Cut meat across the grain into thin slices.
15. Serve with vegetables and gravy.

brown sugar, garlic powder, ground black pepper, chuck roast, oil, mixed red, carrots, sweet onions, beef broth, barbecue sauce, marjoram, rosemary

Taken from www.kraftrecipes.com/recipes/tangy-pot-roast-168961.aspx (may not work)