Classic Beef Pot Roast

Now this is a crave-worthy dinner. Tender beef pot roast cooked low and slow with carrots and potatoes. This is as classic as it gets.

Ingredients

• 1 beef Cross Rib Chuck Roast (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

Instructions

1. Combine flour, salt and pepper; coat beef Cross Rib Chuck 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.