Yankee Pot Roast
- 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 pepper
- 1 tablespoon vegetable oil
- 1 can (14-1/2 ounces) beef broth
- 1/2 cup dry red wine
- 1-1/2 teaspoons dried thyme leaves, crushed
- 2 packages (16 ounces) frozen stew vegetable stew mixture (such as potatoes, carrots, celery and onion)
- 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.
- 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 to 45 minutes or until pot roast and vegetables are fork-tender.
- Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
- Carve pot roast into thin slices. Serve with vegetables and gravy.
Recipe courtesy of the National Cattleman’s Beef Association
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Calories from Fat 93 (24%)
(16%)Total Fat 10g
(14%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrate 27g
(25%)Dietary Fiber 6g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.