Braised Beef & Onions

• 2 tablespoons Land O Lakes Butter
• 1 1/2 pounds boneless chuck pot roast, cut into 1 1/2-inch pieces
• 1 (16-ounce) package frozen small whole onions
• 1/2 cup Merlot wine or beef broth
• 1/4 cup hoisin sauce
• 2 tablespoons all-purpose flour
• 1 (8-ounce) can tomato sauce with basil, garlic and oregano
• 1 1/2 cups baby-cut carrots
• Hot cooked spaetzle or hot cooked noodles

1. Heat oven to 325F.
2. Melt butter in 6-quart ovenproof covered saucepan or Dutch oven until sizzling; add beef.
3. Cook over medium-high heat, stirring occasionally, 5-8 minutes or until browned.
4. Add onions, wine and hoisin sauce.
5. Cover; bake 45 minutes.
6. Stir flour into tomato sauce in bowl.
7. Add carrots and tomato sauce mixture to beef mixture.
8. Continue baking, covered, 45 minutes or until meat and vegetables are tender.
9. Serve over hot cooked spaetzle.

butter, boneless chuck pot roast, onions, merlot wine, hoisin sauce, flour, tomato sauce with basil, babycut carrots, noodles

Taken from www.landolakes.com/recipe/912/braised-beef-onions (may not work)