An American food classic updated with wonderful spices and red wine!

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

1/3 cup all-purpose flour

1 tablespoon vegetable oil

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

1/2 cup dry red wine

1-1/2 teaspoons dried thyme

2 packages (16 oz each) frozen stew vegetable mixture

1. Combine flour and 3/4 tsp each salt and pepper.

2. Lightly coat beef pot roast with 2 Tbsp flour mixture.

3. Heat oil in stockpot over medium heat until hot; brown pot roast.

4. Mix remaining flour mixture with broth, wine and thyme until smooth.

5. Add to pot; bring to a boil. Reduce heat; cover tightly and simmer 2 hours.

6. Add vegetables; bring to a boil. Reduce heat; simmer, covered, 30 to 45 minutes or until beef and vegetables are fork-tender.

7. Skim fat. Carve pot roast; season with salt.

8. Serve with vegetables and sauce.

Makes 6 servings.

Recipe and photo courtesy of the Wisconsin Beef Council, Inc.

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