Yankee Pot Roast

Yankee Pot Roast

Servings: 6

A Pot Roast recipe with Harris Teeter Reserve Angus Chuck roast


  • 1 2 ½ pound Harris Teeter beef boneless chuck roast (arm, shoulder or blade)
  • 1/3 cup all-purpose flour
  • ¾ teaspoon salt
  • ¾ 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 vegetable stew mixture (such as potatoes, carrots, celery and onions)


  1. Combine flour, salt and pepper. Lightly coat beef with 2 tablespoons of flour mixture. Heat oil in large stockpot over medium heat until hot. Place roast in stockpot, and brown evenly. Pour off drippings.
  2. Combine 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 and continue simmering 30 to 45 minutes or until roast and vegetables are fork-tender.
  3. Remove roast and vegetables, and keep warm. Skim fat from cooking liquid, if necessary.
  4. Carve roast into thin slices. Serve with vegetables and gravy.