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Yankee Beef Pot Roast
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|1 about 2.5 lbs. boneless beef chuck pot roast, arm, shoulder or blade|
|1/3 cup all-purpose flour|
|3/4 tsp. salt|
|3/4 tsp. black pepper|
|1 Tbsp. vegetable oil|
|1 14 to 14.5 oz. can beef broth|
|1/2 cup dry red wine|
|1 1/2 tsp. thyme leaves, dried|
|2 16 oz. packages each frozen vegetable stew mixture, such as potatoes, carrots, celery and onion|
- 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.
- 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.
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