Angus Farms™ – Redefining Great Beef

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Yankee Pot Roast Yankee Pot Roast


1 Boneless chuck pot roast (arm, shoulder or blade), about 2 ½ pounds
1/3 cup all-purpose flour
3/4 teaspoon salt
3/4 teaspoon pepper
1 tablespoon vegetable oil
1 can (14 to 14 ½ ounces) beef broth
½ cup dry red wine
1 ½ teaspoons dried thyme leaves, crushed
2 packages (16 ounces each) frozen stew vegetable stew mixture (such as potatoes, carrots, celery and onion)


1. 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 pot roast in stockpot and brown evenly. Pour off drippings. 2. Combine beef broth, red wine, thyme and remaining flour mixture, and add to stockpot and bring to a boil. Reduce heat, and cover tightly and simmer 2 hours. Add vegetables to stock pot. Continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender. 3. Remove pot roast and vegetables, and keep warm. Skim fat from cooking liquid, if necessary. 4. Carve pot roast into thin slices. Serve with vegetables and gravy.