Yankee Pot Roast
Total preparation and cooking time: 3 hours to 3-1/2 hours
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 to 14-1/2 ounces) beef broth |
1/2 |
cup dry red wine |
1-1/2 |
teaspoons dried thyme leaves, crushed |
2 |
packages (16 ounces each) 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.
Makes 6 servings.
Nutrition information per serving: 363 calories; 10 g fat (3 g saturated fat; 3 g monounsaturated fat); 71 mg cholesterol; 735 mg sodium; 25 g carbohydrate; 1.3 g fiber; 39 g protein; 8.1 mg niacin; 0.4 mg vitamin B6; 2.6 mcg vitamin B12; 3.6 mg iron; 40.1 mcg selenium; 8.5 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Courtesy of The Beef Council
