A delicious take on the family dinner classic. Cook a Blade Chuck Roast low and slow, then finish with a frozen veggie blend to save time without sacrificing flavor.
Spray stockpot with cooking spray; heat over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper.
Add broth, wine and garlic to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until pot roast is fork-tender.
Remove pot roast; keep warm. Skim fat from cooking liquid; bring to a boil. Reduce heat to medium; cook 5 minutes. Add frozen vegetables to stockpot; bring to a boil. Reduce heat to medium; cook, uncovered, 5 to 7 minutes or until vegetables are tender and liquid is reduced slightly. Stir in 1 tablespoon thyme. Season with salt, as desired.
Carve pot roast into thin slices; serve with vegetable mixture and mashed potatoes, if desired. Garnish with remaining cooking liquid and additional thyme, if desired.