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Yankee Pot Roast

Yankee Pot Roast

Get Ready

Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 20 minutes

Cook Time: 190 minutes

Ingredients: Add ingredients to List

5 lb boneless beef chuck pot roast (arm, shoulder or blade)
1/3 cup all-purpose flour
1 tablespoon vegetable oil
1 can (14 1/2 oz) beef broth
1/2 cup dry red wine
1 1/2 teaspoon dried thyme
2 pkg (16 oz each) frozen mixed stew vegetable

directions:

1. Combine flour and 3/4 tsp each salt and pepper. Lightly coat beef pot roast with 2 Tbsp 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.
Photo and Recipe Courtesy of The Beef Checkoff

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Quantity Ingredients  
5 lb boneless beef chuck pot roast (arm, shoulder  
1/3 cup all-purpose flour  
1 tablespoon vegetable oil  
1 can (14 1/2 oz) beef broth  
1/2 cup dry red wine  
1 1/2 teaspoon dried thyme  
2 pkg (16 oz each) frozen mixed stew vegetable  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 201 kcal (10%)
Calories from Fat 63 kcal (0%)
Total Fat 7 g (10%)
Saturated Fat 4 g (20%)
Cholesterol 0 mg (0%)
Sodium 115 mg (4%)
Total Carbohydrates 40 g (13%)
Dietary Fiber 12 g (48%)
Protein 11 g (18%)
Vitamins
Vitamin A 12013 IU (240%)
Vitamin C 26 mg (43%)
Minerals
Calcium 68 mg (1%)
Iron 6 mg (10%)
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