Ingredients: 5 lbs. Hillshire Farm® Chuck Pot Roast w/Au Jus and Onions, cleaned and au jus reserved 4 Tbsp extra virgin olive oil 3 cups onions, sliced 1 cup tomatoes, seeded, chopped 1 cup feta cheese 1 cup pitted Kalamata olives, cut into slivers 3/4 cup pepperoncini, sliced 1/2 cup small capers, drained 1/2 cup white wine 1 lemon, juiced 3 Tbsp fresh thyme leaves 3 Tbsp fresh oregano, chopped 2 Tbsp cracked black pepper 1 Tbsp sea salt Roland
Remove and discard extra fat and connective tissue from pot roast; reserve au jus in a separate container.
Heat olive oil in medium stockpot over medium-high heat; add onions and cook, stirring frequently until onions are tender.
Add tomatoes and cook until pan is almost dry. Stir in reserved au jus and heat until 155°F.
Add pot roast and all remaining ingredients; stir gently and cook over medium heat until mixture is hot and meat is 145°F.
To serve, portion 6-8 oz. of meat over cous-cous, roasted potatoes or mashed potatoes.