Yankee Beef Pot Roast

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Beef Board Recipes


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1 boneless beef chuck pot roast (arm, shoulder or blade), about 2-1/2 pounds

1/3 cup all-purpose flour

3/4 teaspoon salt

3/4 teaspoon black pepper

1 tablespoon vegetable oil

1 can (14 to 14-1/2 ounces) beef broth

1/2 cup dry red wine

1-1/2 teaspoons dried thyme leaves

2 packages (16 ounces each) frozen vegetable stew mixture (such as potatoes, carrots, celery and onion)

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