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.