Yankee Pot Roast
Tangy BBQ Beef Sandwiches
Simple Savory Beef Pot Roast
Country Pot Roast with Gravy
YANKEE POT ROAST
3 TO 3-1/2 HOURS
1 boneless beef chuck pot roast (arm, shoulder or blade) (2-1/2 lb)
1/3 cup all-purpose flour
1 Tbsp vegetable oil
1 can (14 to 14-1/2 oz) beef broth
1/2 cup dry red wine
1-1/2 tsp dried thyme
2 pkg (16 oz each) frozen stew vegetable mixture
1. Combine flour and 3/4 tsp each salt and pepper. Lightly coat beef pot roast with 2 Tbsp 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. 6 servings
