• Step 1

  Preheat oven to 350 degrees. Season roast with cracked pepper seasoning. Dust with flour; pat off excess. Heat oil in large braising pan on MED-HIGH until oil faintly smokes. Add roast; turning to brown both sides, 10-15 min. Remove from pan; set aside. Reserve 1 Tbsp liquid from pan.

• Step 2

  Reduce heat to MED. Add stew vegetables; cook, stirring occasionally, 4-5 min. Add mushrooms; cook, 4-5 min, until lightly browned. Stir in wine. Simmer until reduced to syrupy consistency, about 5-6 min. Add tomatoes; cook, stirring to loosen browned bits on bottom of pan, about 5 min. Add broth; bring to a simmer. Return roast to braising pan; cover.

• Step 3

  Transfer pan to center rack of oven; cook, 2-2 1/2 hours, until fork-tender. Remove pan from oven. Skim fat from surface of sauce and discard. Transfer roast to platter; season with salt and pepper. Let rest 10 min.

• Step 4

  Transfer 2 cups pan liquid to small bowl; slowly whisk in 3 Tbsp flour until no lumps remain. Return liquid to pan. Add thyme and rosemary; stir to combine. Bring to a simmer, stirring occasionally. Season with salt and pepper; serve with beef.

• Freeze leftovers in individual containers for later use. • Make a hearty beef soup by adding a carton of Organic Beef Bone Broth to leftovers. Bring to a boil, then simmer slowly to blend flavors.

Note: When servings & ingredients are modified, nutrition & directions may vary.