Yankee Pot Roast
Choosing the correct beef cut is very important. This recipe calls for a Chuck Arm Pot Roast (photo below)
  1. 1 boneless beef chuck pot roast (arm, shoulder or blade) (2-1/2 lb)
  2. 1/3 cup all-purpose flour
  3. 1 Tbsp vegetable oil
  4. 1 can (14 to 14-1/2 oz) beef broth
  5. 1/2 cup dry red wine
  6. 1-1/2 tsp dried thyme
  7. 2 pkg (16 oz each) frozen stew vegetable mixture
  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.
Adapted from Beef''n Up Your Dinner Plate e-book
Adapted from Beef''n Up Your Dinner Plate e-book
From The Chef To You http://fromthecheftoyou.com/
 Yankee pot roastchuck arm pot roast
By | 2017-07-28T01:56:44+00:00 March 2nd, 2017|Beef, Recipes|0 Comments

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