Yankee Beef Pot Roast (6 Servings)
Total Recipe Time: 3-3-1/2 hours
- 1 boneless beef chuck roast (arm, shoulder or blade), about 2-1⁄2 pounds
- 1⁄3 cup all-purpose flour
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 can (14 to 14-1/2 ounces) beef broth
- 1⁄2 cup dry red wine
- 1-1⁄2 teaspoons dried thyme leaves
- 2 packages (16 ounces each) frozen vegetable stew mixture (such as potatoes, carrots, celery and onion)
Combine flour, salt and pepper. Lightly coat beef in 2 tablespoons of the flour mixture. Heat oil in large stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Pour off drippings.
Combine beef broth, red wine, thyme and remaining flour mixture; add to stockpot and bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables to stockpot; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
Carve pot roast into thin slices. Serve with vegetables and gravy.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.