Recipes

Ingredients

• 1 boneless beef Cross Rib Roast or Chuck Arm Roast, about 2-1/2 pounds
• 1/3 cup all-purpose flour
• 3/4 teaspoon salt
• 3/4 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 can (14 to 14-1/2 ounces) beef broth
• 1/2 cup dry red wine
• 1-1/2 teaspoons dried thyme leaves
• 2 packages (16 ounces each) frozen vegetable stew mixture (such as potatoes, carrots, celery and onion)