Yankee Pot Roast

Yield:
6 servings

Ingredients:

  1. 1/3 cup all purpose flour
  2. 1 (2-1/2 lb.) boneless beef chuck pot roast (arm, shoulder or blade)
  3. 1 Tablespoon vegetable oil
  4. 1 can (14 to 14-1/2 oz.) beef broth
  5. 1/2 cup dry red wine
  6. 1-1/2 teaspoons dried thyme
  7. 2 pkgs. (16 oz. each) frozen stew vegetable mixture
  8. 3/4 teaspoon salt
  9. 3/4 teaspoon pepper
Directions:

1. Combine flour and 3/4 teaspoon each salt and pepper. Lightly coat beef pot roast with 2 Tablespoons flour mixture. Heat oil in stockpot over medium heat until hot; brown pot roast.

2. Mix remaining flour mixture with broth, wine and thyme until smooth. Add to pot; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; bring to a boil. Reduce heat; simmer, covered, 30 to 45 minutes or until beef and vegetables are fork-tender. Skim fat.

3. Carve pot roast; season with salt. Serve with vegetables and sauce.


TDS 3