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yankee beef pot roast

yankee beef pot roast

INGREDIENTS:

  • 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 teaspoonsdried thyme leaves
  • 2 packages (16 ounces each) frozen vegetable stew mixture ( such as potatoes, carrots, celery and onion)

DIRECTIONS:

  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.

NUTRITION INFORMATION
Nutrition information per serving: 363 Calories; 10g Total Fat; 3g Saturated Fat; 3g Monounsaturated Fat; 71mg Cholesterol; 735mg Sodium; 25g Total carbohydrate; 39g Protein; 3.6mg Iron; 8.1mg Niacin; 0.4mg Vitamin B6; 2.6mcg Vitamin B12; 8.5mg Zinc; 40.1mcg Selenium; 1.3g Fiber.

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