Classic Beef Pot Roast with Root Vegetables 6 to 8 servings 2 garlic cloves, minced 2 teaspoons dried thyme leaves, crushed 1 boneless beef chuck shoulder, arm or blade pot roast (2-1/2 to 3 pounds) 1 tablespoon vegetable oil 1/2 teaspoon salt 1/2 teaspoon black pepper 1 (14- to 14-1/2-ounce) can ready-to-serve beef broth 1 pound small red-skinned potatoes, cut in half 1 pound carrots, peeled, cut diagonally into 1-1/2-inch pieces 1 large onion, cut into 8 wedges 1/2 cup frozen peas 2 tablespoons all-purpose flour dissolved in 1/4 cup cold water Chopped fresh parsley (optional)

1. Combine garlic and thyme; press evenly onto pot roast.
2. In large pot, heat oil over medium heat. Add roast and brown evenly; pour off drippings. Season with salt and pepper.
3. Add broth to pot and bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 hours. Add potatoes, carrots, and onion; bring to a boil. Reduce heat; continue simmering, covered, 25 minutes. Stir in peas; continue simmering 5 to 10 minutes, until roast and vegetables are fork-tender.
4. Remove roast and vegetables; keep warm. If necessary, skim fat from cooking liquid and return 1-1/2 cups cooking liquid to pot. Stir in flour mixture and bring to a boil, stirring constantly. Cook and stir 2 to 3 minutes, until thickened.
5. Carve roast into thin slices; serve with vegetables and gravy. Garnish with parsley, if desired.

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Beef Brisket with Horseradish Sauce
6 to 8 servings

1 tablespoon vegetable oil
1 beef brisket (first cut, flat half), trimmed (4 to 4-1/2 pounds)
2 medium onions, thinly sliced
3/4 cup ready-to-serve beef broth
2 garlic cloves, crushed
1 to 2 tablespoons prepared horseradish

1. Preheat oven to 325°F.
2. In heavy oven-proof pan, heat oil over medium heat. Add brisket, browning evenly; remove brisket from pan and set aside.
3. Add onions to pan. Cook 3 minutes, until crisp-tender, stirring occasionally. Pour off drippings then add brisket, broth, and garlic; cover tightly.
4. Braise in oven 3 to 3-1/2 hours, until brisket is tender. Remove brisket; keep warm.
5. Skim fat from pan juices; cook juices, uncovered, over medium-high heat 5 minutes, until reduced by half. Stir in horseradish.
6. Carve brisket diagonally across the grain into thin slices. Serve with the sauce.