Yankee Beef Pot Roast
Courtesy of The Beef Checkoff 6 Servings • 20 Min. Prep Time • 3 Hr. Cook Time| Ingredients |
|---|
| 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) |
Directions:
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
Nutrition:
Calories: 363; Total Fat: 10g; Saturated Fat: 3g; Cholesterol: 71mg; Total Carbs: 25g; Fiber: 1g; Protein: 39g; Sodium: 735mg;