(2-1/2 lb.) boneless beef chuck pot roast (arm, shoulder or blade)
1
Tablespoon
vegetable oil
1
can
(14 to 14-1/2 oz.) beef broth
1/2
cup
dry red wine
1-1/2
teaspoons
dried thyme
2
pkgs.
(16 oz. each) frozen stew vegetable mixture
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.
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Save $3.00 ONE Downy Liquid Fabric Conditioner 100-111 oz OR 140 oz OR Downy Ultra Soft 56 oz OR 64 oz OR 93 oz OR Downy Wrinkleguard 81-120 oz OR Nature Inspired 111 oz (excludes Downy Fresh 50 oz and 125 oz and travel size).
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