Recipes

Time: 210 Minutes

Yankee Beef Pot Roast

Looking for a classic American recipe? Our cozy Yankee Pot Roast is sure to please in any weather.

Ingredients

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

  • 210 Minutes
  • 6 Servings
  • 363kcal Calories
  • 39g Protein
  • Cooking

    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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    2. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    3. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    4. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    5. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    6. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    7. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    8. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    9. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    10. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    11. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    12. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    13. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    14. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    15. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    16. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    17. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    18. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    19. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    20. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    21. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    22. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    23. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    24. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    25. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    26. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    27. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    28. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    29. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    30. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    31. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    32. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    33. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    34. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    35. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    36. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    37. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    38. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    39. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    40. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    41. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    42. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    43. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    44. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    45. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    46. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    47. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    48. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    49. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    50. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    51. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    52. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    53. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    54. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    55. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    56. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    57. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    58. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    59. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    60. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    61. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    62. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    63. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    64. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    65. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    66. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    67. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    68. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    69. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    70. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    71. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    72. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    73. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    74. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    75. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    76. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    77. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    78. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    79. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    80. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    81. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    82. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    83. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    84. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    85. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    86. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    87. 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 beef pot roast in stockpot; brown evenly. Pour off drippings.
    88. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    89. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    90. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    91. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    92. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    93. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    94. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    95. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    96. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    97. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    98. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    99. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    100. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    101. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    102. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    103. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    104. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    105. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    106. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    107. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    108. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    109. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    110. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    111. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    112. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    113. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    114. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    115. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    116. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    117. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    118. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    119. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    120. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    121. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    122. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    123. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    124. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    125. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    126. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    127. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    128. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    129. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    130. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    131. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    132. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    133. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    134. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    135. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    136. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    137. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    138. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    139. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    140. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    141. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    142. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    143. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    144. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    145. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    146. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    147. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    148. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    149. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    150. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    151. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    152. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    153. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    154. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    155. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    156. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    157. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    158. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    159. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    160. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    161. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    162. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    163. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    164. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    165. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    166. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    167. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    168. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    169. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    170. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    171. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    172. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    173. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    174. 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; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
    175. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    176. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    177. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    178. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    179. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    180. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    181. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    182. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    183. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    184. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    185. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    186. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    187. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    188. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    189. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    190. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    191. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    192. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    193. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    194. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    195. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    196. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    197. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    198. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    199. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    200. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    201. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    202. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    203. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    204. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    205. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    206. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    207. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    208. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    209. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    210. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    211. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    212. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    213. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    214. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    215. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    216. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    217. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    218. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    219. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    220. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    221. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    222. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    223. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    224. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    225. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    226. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    227. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    228. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    229. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    230. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    231. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    232. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    233. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    234. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    235. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    236. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    237. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    238. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    239. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    240. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    241. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    242. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    243. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    244. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    245. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    246. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    247. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    248. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    249. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    250. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    251. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    252. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    253. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    254. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    255. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    256. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    257. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    258. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    259. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    260. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    261. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
    262. Carve pot roast into thin slices. Serve with vegetables and gravy.
    263. Carve pot roast into thin slices. Serve with vegetables and gravy.
    264. Carve pot roast into thin slices. Serve with vegetables and gravy.
    265. Carve pot roast into thin slices. Serve with vegetables and gravy.
    266. Carve pot roast into thin slices. Serve with vegetables and gravy.
    267. Carve pot roast into thin slices. Serve with vegetables and gravy.
    268. Carve pot roast into thin slices. Serve with vegetables and gravy.
    269. Carve pot roast into thin slices. Serve with vegetables and gravy.
    270. Carve pot roast into thin slices. Serve with vegetables and gravy.
    271. Carve pot roast into thin slices. Serve with vegetables and gravy.
    272. Carve pot roast into thin slices. Serve with vegetables and gravy.
    273. Carve pot roast into thin slices. Serve with vegetables and gravy.
    274. Carve pot roast into thin slices. Serve with vegetables and gravy.
    275. Carve pot roast into thin slices. Serve with vegetables and gravy.
    276. Carve pot roast into thin slices. Serve with vegetables and gravy.
    277. Carve pot roast into thin slices. Serve with vegetables and gravy.
    278. Carve pot roast into thin slices. Serve with vegetables and gravy.
    279. Carve pot roast into thin slices. Serve with vegetables and gravy.
    280. Carve pot roast into thin slices. Serve with vegetables and gravy.
    281. Carve pot roast into thin slices. Serve with vegetables and gravy.
    282. Carve pot roast into thin slices. Serve with vegetables and gravy.
    283. Carve pot roast into thin slices. Serve with vegetables and gravy.
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    341. Carve pot roast into thin slices. Serve with vegetables and gravy.
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    348. Carve pot roast into thin slices. Serve with vegetables and gravy.

    Nutrition

    Serv Size Calories Total Fat Cholesterol Total Carbs Protein
    6 363kcal 10g 71mg 25g 39g

    * The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 3g Saturated Fat; 3g Monounsaturated Fat; Carbohydrates; Fiber; 8.1mg NE Niacin; 0.4mg Vitamin B6; 2.6mcg Vitamin B12; 3.6mg Iron; 40.1mcg Selenium; Zinc; Choline;

    Courtesy of BeefItsWhatsForDinner.com