Slow-Cooked Beef Pot Roast Soup with Roasted Vegetables and Lemon Crema

Ingredients

• 1 beef Chuck Roast (about 3 pounds)
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil, divided
• 1 cup Burgundy wine
• 2 cups chopped onions (about 1 inch')
• 2 cups diced russet (baking) potatoes (about 1 inch)
• 1 can (14-1/2 ounces) no-salt added fire-roasted diced tomatoes
• 1 cup diced green bell pepper (about 1 inch)
• 1 cup diced carrot (about 1 inch)
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh oregano leaves
• 1 teaspoon chopped fresh thyme leaves
• 2-1/2 cups Roasted Beef Stock
• 2 cups broccoli florets
• 1/4 cup butter
• 1/4 cup all-puroose flour
• 1/4 cup light dairy sour cream
• 1 tablespoon fresh lemon juice
• 1 cup thinly sliced cremini mushrooms
• 1/2 cup canned french fried onions
• 2 green onions