Yankee Pot Roast

Yield: 6 servings

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Ingredients

check all purpose flour 1/3 cup all purpose flour

check salt 3/4 teaspoon salt

check pepper 3/4 teaspoon pepper

1 (2-1/2 lb.) boneless beef chuck pot roast (arm, shoulder or blade)

check vegetable oil 1 Tablespoon vegetable oil

check (14 to 14-1/2 oz.) beef broth 1 can (14 to 14-1/2 oz.) beef broth

check dry red wine 1/2 cup dry red wine

check dried thyme 1-1/2 teaspoons dried thyme

2 pkgs. (16 oz. each) frozen stew vegetable mixture

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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.