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 tsp salt
• 1 tsp pepper
• 1 tbsp vegetable oil
• 4 cups reduced-sodium beef broth
• 2 tbsp tomato paste
• 2 tsp dried thyme leaves
• 1 lb red-skinned potatoes (about 1-1/2-inch diameter), cut in half
• 1 lb carrots, peeled, cut into 1-1/2-inch pieces
• 2 large onions, cut into 8 wedges each

Directions

1. 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.
2. 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.
3. Carve roast into slices or chunks; serve with vegetables and gravy.

Recipe and photo courtesy of the Beef Checkoff and BeefItsWhatsForDinner.com