Image of Tuscan Oven-Braised Beef

Tuscan Oven-Braised Beef

Image of Tuscan Oven-Braised Beef
  • Fennel, orange and olives make this pot roast easy enough for every day and special enough for entertaining.
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 55 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 8


  • 1/4 cup halved Kalamata olives (optional)
  • 1 package Pot Roast Seasoning Mix
  • 1 tbsp grated orange zest
  • 15 oz can tomatoes in juice
  • 1 cup dry red wine
  • 1 sliced small fennel bulb
  • 1 3-lb. boneless pot roast (rump, chuck or round)
  • 1 sliced large onion


  1. Preheat oven to 325 degrees.
  2. Arrange onion and fennel in 6-quart Dutch oven.
  3. Place beef roast on top of vegetables.
  4. Combine Pot Roast Seasoning Mix, tomatoes with their juice, wine and orange zest and pour over roast.
  5. Bake 2-1/2 to 3 hours until roast is tender.
  6. Stir in olives and serve with polenta, rice or mashed potatoes.