• 1 boneless beef chuck pot roast (arm, shoulder, or blade), about 2-1/2 lb
• 1/3 cup all-purpose flour
• 1 tbsp vegetable oil
• 1 can beef broth (14 to 14-1/2 oz)
• 1/2 cup dry red wine
• 1-1/2 tsp dried thyme
• 2 pkg (16 oz ea) frozen stew vegetable mixture

• Combine flour and 3/4 tsp each salt and pepper.
• Lightly coat beef pot roast with 2 Tbsp flour mixture.
• Heat oil in stockpot over medium heat until hot; brown pot roast.
• Mix remaining flour mixture with broth, wine and thyme until smooth.
• Add to pot; bring to a boil.
• Reduce heat; cover tightly and simmer 2 hours.
• Add vegetables; bring to a boil.
• Reduce heat; simmer, covered, 30 to 45 minutes or until beef and vegetables are fork-tender.
• Skim fat.
• Carve pot roast; season with salt.
• Serve with vegetables and sauce.

6 servings