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Yankee Beef Pot Roast

A simple pot roast for football Sunday

It’s football Sunday and with the Detroit Lions facing the Dallas Cowboys, it was going to be a day of sports and it was time for something basic. Something manly. Something like meat and potatoes. So I thawed a boneless beef chuck roast I bought on my last trip to Burgundy Pasture Beef Ranch and diced some vegetables.

Yankee Beef Pot Roast

Serves 4

1 boneless beef chuck shoulder pot roast (about 2 1/2 lbs)
1/2 cup all-purpose flour
1 tsp black pepper
1 tablespoon olive oil
3 cups beef broth
1 cup dry red wine
2 1/2 teaspoons dried thyme
2 potatoes, medium size cut into 1 inch cubes
1 onion, cut into 1 inch pieces
3 stalks celery, cut into bite-size pieces
2 large carrots, cut into 1/2 inch rounds

Combine 1/4 cup flour, salt and pepper in a 1 gallon freezer bag, placing beef into bag. Seal and shake to coat. Meanwhile heat oil in a stock pot over medium-high heat. Place beef into stock pot and brown evenly.

Remove the chuck roast after browning

Remove beef from pot and deg-laze with red wine. Scrape up beef bits and then add beef stock, thyme and remaining flour. Whisk to combine and return beef to pot. Let it come to a boil and then reduce heat to a simmer. Cover stock pot and cook for 2 hours.

Add the vegetables to pan and then simmer covered

Add vegetables after the 2 hour simmer. Continue simmering for 45 minutes or until vegetables and pot roast are fork tender.

Serve with fresh bread.