Ashville IGA Recipes
https://ashville.iga.com/Recipes/Detail/5912/Yankee_Pot_Roast
Yankee Pot Roast
Yield: 6 servings
Ingredients
| 1/3 | cup | all purpose flour | |
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| 3/4 | teaspoon | salt | |
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| 3/4 | teaspoon | pepper | |
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| 1 | (2-1/2 lb.) boneless beef chuck pot roast (arm, shoulder or blade) | ||
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| 1 | Tablespoon | vegetable oil | |
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| 1 | can | (14 to 14-1/2 oz.) beef broth | |
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| 1/2 | cup | dry red wine | |
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| 1-1/2 | teaspoons | dried thyme | |
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| 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.
Ashville IGA Recipes
https://ashville.iga.com/Recipes/Detail/5912/Yankee_Pot_Roast
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