Italian-Style Pot Roast

• 2 tsp. oil
• 1 boneless beef chuck eye roast (3 lb.)
• 2 small onions, cut lengthwise in half, then sliced crosswise
• 2 cloves garlic, sliced
• 1/4 cup chopped fresh parsley, divided
• 2 cans (15 oz. each) great Northern beans, drained
• 1 can (28 oz.) diced tomatoes, drained
• 4 large carrots, peeled, cut into 1-inch-thick slices
• 3/4 cup pitted Kalamata olives, cut in half
• 1 can (14.5 oz.) 25%-less-sodium beef broth
• 1/2 cup A.1. Original Sauce
• 1/4 cup KRAFT Grated Parmesan Cheese
• 4 cups hot cooked polenta

1. Heat oven to 350 degrees F.
2. Heat oil in ovenproof Dutch oven or large deep skillet on medium-high heat.
3. Add meat; cook 4 min.
4. on each side or until browned on both sides.
5. Remove meat from pan, reserving drippings in pan.
6. Add onions and garlic to reserved drippings; cook and stir 5 min.
7. or until onions are crisp-tender.
8. Remove from pan.
9. Return meat to Dutch oven; top with onion mixture and 2 Tbsp.
10. parsley.
11. Add beans, tomatoes, carrots and olives to pan.
12. Mix broth and steak sauce; pour over meat.
13. Cover.
14. Bake 2-1/2 hours or until meat is done (160 degrees F).
15. Sprinkle with cheese and remaining parsley.
16. Serve with polenta.

oil, beef chuck, onions, garlic, fresh parsley, beans, tomatoes, carrots, olives, beef broth, original sauce, parmesan cheese, polenta

Taken from www.kraftrecipes.com/recipes/italian-style-pot-roast-119300.aspx (may not work)