Name: All American Pot Roast
Yield: 4 servings
Ingredients: 3 lbs boneless chuck roast; 2 cups beef broth; 1/2 cup wine vinegar; 3 crushed garlic cloves; 1 chopped onion; 1/4 cup mustard; 2 tablespoons Worcestershire sauce; 2 teaspoons dried thyme; 6 cubed new potatoes; 1 lb sliced carrot; 1 lb trimmed green beans; 1 1/2 tablespoons flour; 1/2 cup water

Servings: 4 persons

3 lbs boneless chuck roast
2 cups beef broth
1/2 cup wine vinegar
3 crushed garlic cloves
1 chopped onion
1/4 cup mustard
2 tablespoons Worcestershire sauce
2 teaspoons dried thyme
6 cubed new potatoes
1 lb sliced carrot
1 lb trimmed green beans
1 1/2 tablespoons flour
1/2 cup water

1
Place roast in glass bowl; mix next 7 ingredients. Pour over beef; cover. Refrigerate 24 hours.
2
Place roast and marinade in pot; heat to boiling. Reduce heat and simmer 2 1/2 hours or until beef is tender. Remove beef from liquid; let stand 10 minutes before slicing.
3
Cook vegetables separately just until tender. Strain cooking liquid from beef into pan.
4
Blend flour and water. Heat liquid to boiling, stir in flour and water mixture. Cook and stir until thickened. Cook 2 minutes. Arrange beef and vegetables on platter. Spoon gravy over beef; Serve remaining gravy in sauceboat.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

All American Pot Roast

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