Italian-Style Pot Roast

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 Steak Sauce
1/4 cup KRAFT Grated Parmesan Cheese
4 cups hot cooked polenta

HEAT oven to 350ºF.

HEAT oil in ovenproof Dutch oven or large deep skillet on medium-high heat. Add meat; cook 4 min. on each side or until browned on both sides. Remove meat from pan, reserving drippings in pan. Add onions and garlic to reserved drippings; cook and stir 5 min. or until onions are crisp-tender. Remove from pan.

RETURN meat to Dutch oven; top with onion mixture and 2 Tbsp. parsley. Add beans, tomatoes, carrots and olives to pan. Mix broth and steak sauce; pour over meat. Cover.

BAKE 2-1/2 hours or until meat is done (160ºF). Sprinkle with cheese and remaining parsley. Serve with polenta.

HOW TO MAKE A THICKER SAUCE
Prepare recipe as directed. Remove cooked meat from pan. Strain sauce; place vegetables in bowl. Return sauce to pan. Cover meat and vegetables to keep warm. Mix 1 Tbsp. each cornstarch and water. Bring sauce to boil; stir in cornstarch mixture. Cook and stir 1 min. or until thickened. Serve with meat and vegetables.

MAKE AHEAD
Recipe can be made ahead of time. Prepare as directed, but do not top with cheese or remaining parsley. Cool, then cover with foil and refrigerate up to 24 hours. When ready to serve, bake, covered, in 350ºF-oven 30 min. or until heated through. Sprinkle with cheese and remaining parsley. Serve with polenta.

NOTEIf you don't have an ovenproof Dutch oven, you can bake the meat in a 6-qt. casserole instead.
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