Yankee Pot Roast
- 1 boneless beef chuck pot roast (arm, shoulder or blade), about 2-1/2 pounds
- 1/3 cup all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 1 tablespoon vegetable oil
- 1 can (14-1/2 ounces) beef broth
- 1/2 cup dry red wine
- 1-1/2 teaspoons dried thyme leaves, crushed
- 2 packages (16 ounces) frozen stew 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 stock pot; 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.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.