 After Work Beef Pot Roast
Makes 6 servings.
Total preparation and cooking time: 3 to 3½ hours
Ingredients:
1 boneless beef chuck pot roast (about 2½ pounds)
1/3 cup all-purpose flour
1 tablespoon vegetable oil
1 can (14 to 14½ ounces) beef broth
½ cup dry red wine
1½ teaspoons dried thyme
2 packages (16 ounces each) frozen stew vegetable mixture
Directions:
-
Combine flour and ¾ 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.
-
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.
-
Carve pot roast; season with salt. Serve with vegetables and sauce.
|