Cooking Directions

• Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until it's well browned on all sides. Pour off any fat.
• Stir the Italian sauce in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
• Add the potatoes and carrots to the saucepot. Cover and cook for 1 hour or until the beef and vegetables are fork-tender.

Ingredients

• 2 tablespoons vegetable oil
• 4  pounds boneless beef bottom round (rump) roast or beef chuck pot roast
• 1 jar (24 ounces) Prego® Traditional Italian Sauceor Prego Tomato, Basil & Garlic Italian Sauce
• 6 medium potato, cut into quarters
• 6 medium carrot, cut into 2-inch pieces