Savory Pot Rost

INGREDIENTS: 1 beef Cross Rib Chuck Roast or Arm Chuck Roast Boneless (2-1/2 to 3-1/2 pounds)
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon vegetable oil
4 cups reduced-sodium beef broth
2 tablespoons tomato paste
2 teaspoons dried thyme leaves
1 pound red-skinned potatoes (about 1-1/2-inch diameter), cut in half
1 pound carrots, peeled, cut into 1-1/2-inch pieces
2 large onions, cut into 8 wedges each

COOKING: Combine flour, salt and pepper; coat beef roast with 2 tablespoons flour mixture. Reserve remaining flour mixture. Heat oil in stock pot over medium heat until hot. Place roast in stockpot; brown evenly. Pour off drippings. Combine broth, tomato paste and thyme in stock pot; whisk in reserved flour mixture. Bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours. Stir gravy. Add potatoes, carrots and onions to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes to 1 hour or until roast and vegetables are fork-tender. Carve roast into slices or chunks; serve with vegetables and gravy.