• IDEA KITCHEN •
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Pot Roast Recipes
Yankee Pot Roast
Tangy BBQ Beef Sandwiches
Seasoned Rice with Green Beans
Simple Savory Beef Pot Roast
 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
 TANGY BBQ BEEF SANDWICHES
2-3/4 TO 3-1/4 HOURS
1 boneless beef chuck pot roast (arm, shoulder or blade) (2-1/2 lb)
2 tsp olive oil
1 can (14 to 14-1/2 oz) beef broth
2 Tbsp minced garlic
1-1/2 cups barbecue sauce
Rolls, split
1. Heat oil in stockpot over medium heat until hot; brown beef pot roast.
Sprinkle with salt and pepper.
2. Add broth and garlic; bring to a boil. Reduce heat; cover tightly and simmer
2 to 2-1/2 hours or until beef is fork-tender.
3. Remove pot roast; cool slightly. Skim fat; reserve cooking liquid. Shred pot roast
with 2 forks.
4. Combine beef and barbecue sauce in saucepan. Cook and stir over medium heat 8
to 10 minutes, adding cooking liquid as needed to keep beef moist. Serve in rolls.
6 servings
SEASONED RICE WITH GREEN BEANS
2 Tbsp butter
3/4 cup each chopped onion and red bell pepper
1 clove garlic, minced
1 pkg (9 oz) frozen French-style green beans, defrosted
3 cups hot cooked rice
1/3 cup slivered almonds, toasted
1. Heat butter in large skillet over medium heat. Add onion, bell pepper
and garlic; cook and stir 5 minutes or until tender.
2. Add beans; cook and stir 2 minutes.
3. Add rice and almonds; heat through. Serve immediately.
4 to 6 servings
 SIMPLE SAVORY BEEF POT ROAST
Makes 6 servings.
Total preparation and cooking time: 2-3/4 to 3 hours
1 boneless beef chuck blade pot roast (2-1/2 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup Burgundy or dry red wine
2 tablespoons minced garlic
3 cups frozen vegetable blend (any variety)
1 tablespoon chopped fresh thyme
Salt
Prepared mashed potatoes (optional)
Additional fresh thyme (optional)
1. Spray stockpot with cooking spray; heat over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper.
2. Add wine and garlic to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until pot roast is fork-tender.
3. Remove pot roast; keep warm. Skim fat from cooking liquid; bring to a boil. Reduce heat to medium; cook 5 minutes. Add frozen vegetables to stockpot; bring to a boil. Reduce heat to medium; cook, uncovered, 5 to 7 minutes or until vegetables are tender and liquid is reduced slightly. Stir in 1 tablespoon thyme. Season with salt, as desired.
4. Carve pot roast into thin slices; serve with vegetable mixture and mashed potatoes, if desired. Garnish with additional thyme, if desired.
Nutrition information per serving: 341 calories; 15 g fat (6 g saturated fat; 6 g monounsaturated fat); 113 mg cholesterol; 308 mg sodium; 13 g carbohydrate; 3.0 g fiber; 36 g protein; 3.9 mg niacin; 0.5 mg vitamin B6; 2.6 mcg vitamin B12; 4.9 mg iron; 28.8 mcg
selenium; 11.0 mg zinc.
This recipe is an excellent source of protein, vitamin B6, vitamin B12, iron, selenium and zinc; a good source of fiber and niacin.
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