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Yankee Beef Pot Roast: Date Added: 31 Jul 2011
Listed in: Beef

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 black 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
2 packages (16 ounces each) frozen vegetable stew mixture (such as potatoes, carrots, celery and onion)

Cooking Instructions

Total recipe time: 3-3-1/2 hours
Makes 6 servings

1. 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.
2. 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 stockpot; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
3. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
4. Carve pot roast into thin slices. Serve with vegetables and gravy.

Recipe and photo used with permission by The Beef Checkoff. For more beef information and recipes visit

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Yankee Beef Pot Roast
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