yankee beef pot roast

Name: Yankee Beef Pot Roast
Cook time: 2 h 45 min
Yield: 6
Ingredients: 2 1/2 pound(s) boneless beef chuck shoulder pot roast; 1/3 cup(s) all purpose flour; 3/4 teaspoon(s) salt; 3/4 teaspoon(s) black pepper; 1 tablespoon(s) vegetable oil; 1 can(s) (14-141/2 oz.) beef broth; 1/2 cup(s) dry red wine; 1 1/2 teaspoon(s) dried thyme leaves; 2 package(s) (16 oz. each) frozen vegetable stew mix

(1 RATING)

44 Pinches 1 Photo

Doris Fisher

Marion, NC

Updated on Apr 11, 2013

From a magazine ad.

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prep time

cook time 2 Hr 45 Min

method ---

yield 6 serving(s)

Ingredients

2 1/2 pounds boneless beef chuck shoulder pot roast
1/3 cup all purpose flour
3/4 teaspoon salt
3/4 teaspoon black pepper
1 tablespoon vegetable oil
1 can (14-141/2 oz.) beef broth
1/2 cup dry red wine
1 1/2 teaspoons dried thyme leaves
2 packages (16 oz. each) frozen vegetable stew mix

How To Make yankee beef pot roast

Step 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 in stockpot, brown evenly. Pour off drippings.

Step 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 stock pot, continue simmering 30-45 minutes or until roast and vegetables are fork tender.
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