Yankee Beef Pot Roast

Courtesy of The Beef Checkoff

Servings: 6
Prep Time: 20 Min.
Cook Time: 3 Hr.

* 1 boneless beef chuck pot roast (arm, shoulder or blade), about 2-1/2 lb.
* 1/3 c. all-purpose flour
* 3/4 tsp. salt
* 3/4 tsp. black pepper
* 1 Tbsp. vegetable oil
* 1 can (14-14-1/2 oz.) beef broth
* 1/2 c. dry red wine
* 1-1/2 tsp. dried thyme leaves
* 2 pkg. (16 oz. each) frozen vegetable stew mixture (such as potatoes, carrots, celery and onion)

1. Combine flour, salt and pepper. Lightly coat beef in 2 Tbsp. 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.
2. 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 hr. Add vegetables to stockpot; continue simmering 30-45 min. or until pot roast and vegetables are fork-tender.
3. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
4. Carve pot roast into thin slices. Serve with vegetables and gravy.

* Recipe Courtesy of The Beef Checkoff

Calories: 363;   Total Fat: 10g;   Saturated Fat: 3g;   Cholesterol: 71mg;   Total Carbs: 25g;   Fiber: 1g;   Protein: 39g;   Sodium: 735mg;