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Ingredients

1 beef chuck pot roast, cut into serving-sized pieces (about 1 1/2 pounds)

1/4 cup all-purpose flour

3 tablespoons butter

8 ounces small shallots, peeled

1 cup Swanson® Beef Broth or Swanson® Beef Stock

2 medium tomatoes, chopped (about 2 cups)

3 tablespoons balsamic vinegar

1 tablespoon packed brown sugar

2 large carrots, peeled and cut into 2-inch pieces (about 1 cup)

5 ounces mushrooms, cut into quarters (about 2 cups)

1 lemon

1/4 cup chopped fresh parsley

Description

This Absolutely Delectable, One-skillet Dish Slowly Simmers for A Few Hours, Resulting In fork-tender Beef That Will Just About Melt In Your Mouth.

Campbells Kitchen