Pot Roast Recipes
YANKEE POT ROAST – 3 to 3-1/2 hours
1 boneless beef chuck pot roast (arm, shoulder or blade) (2-1/2 lb)
1/3 cup all-purpose flour
1 Tbsp vegetable oil
1 can (14 to 14-1/2 oz) beef broth
1/2 cup dry red wine
1-1/2 tsp dried thyme
2 pkg (16 oz each) frozen stew vegetable mixture
- 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.
- 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.
6 servings
SOUTHWEST BEEF POT ROAST – 3-1/4 to 4 hours
1 beef bottom round roast (3 to 4 lb)
2 tsp ground cumin
2 tsp vegetable oil
1 jar (16 oz) thick-and-chunky salsa
1 can (15 oz) black beans, drained
1-1/2 cups frozen corn
- Press cumin onto beef roast. Heat oil in stockpot over medium heat until hot; brown roast. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper.
- Add salsa; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3-1/4 hours or until beef is fork-tender.
- Remove roast. Skim fat. Add beans and corn to pot; simmer, uncovered, 8 to 10 minutes or until slightly thickened.
- Carve roast; season with salt. Serve with bean mixture.
8 to 10 servings
