Looking for a classic American recipe? Our cozy Yankee Pot Roast is sure to please in any weather.
-
3 hrs
30 min -
6
SERVINGS -
360
Cal -
39 g
Protein
Ingredients:
- 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 black pepper
- 1 tablespoon vegetable oil
- 1 can (14 to 14-1/2 ounces) beef broth
- 1/2 cup dry red wine
- 1-1/2 teaspoons dried thyme leaves
- 2 packages (16 ounces each) frozen vegetable stew mixture (such as potatoes, carrots, celery and onion)
Cooking:
-
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.
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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 stockpot; 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.
Nutrition:
363 CALORIES
0 % *
3g SAT FAT
0 % DV **
39g PROTEIN
0 % DV
3.6 mg IRON
0 % DV
8.5 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 363 Calories; 90 Calories from fat; 10g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 71 mg Cholesterol; 735 mg Sodium; 25 g Total Carbohydrate; 1.3 g Dietary Fiber; 39 g Protein; 3.6 mg Iron; 8.1 mg NE Niacin; 0.4 mg Vitamin B6; 2.6 mcg Vitamin B12; 8.5 mg Zinc; 40.1 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
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