Phelps' Market Recipes
https://2539.awgweb.com/Recipes/Detail/5912/Yankee_Pot_Roast
Yankee Pot Roast
Yield: 6 servings
Ingredients
| 1/3 |
cup |
all purpose flour
|
|
|
| 3/4 |
teaspoon |
salt
|
|
|
| 3/4 |
teaspoon |
pepper
|
|
|
| 1 |
|
(2-1/2 lb.) boneless beef chuck pot roast (arm, shoulder or blade)
|
|
|
| 1 |
Tablespoon |
vegetable oil
|
|
|
| 1 |
can |
(14 to 14-1/2 oz.) beef broth
|
|
|
| 1/2 |
cup |
dry red wine
|
|
|
| 1-1/2 |
teaspoons |
dried thyme
|
|
|
| 2 |
pkgs. |
(16 oz. each) frozen stew vegetable mixture
|
|
|
Directions:
1. Combine flour and 3/4 teaspoon each salt and pepper. Lightly coat beef pot roast with 2 Tablespoons 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.
Please note that some ingredients and brands may not be available in every store.
Phelps' Market Recipes
https://2539.awgweb.com/Recipes/Detail/5912/Yankee_Pot_Roast