3 HRS 30 MINS
Time to Cook
Step 1Combine 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.
Step 2Combine 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.
Step 3Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
Step 4Carve pot roast into thin slices. Serve with vegetables and gravy.
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.
Filed Under:Pot Roast / Comfort Foods