Recipes

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 - You may substitute baby carrots for peeled whole carrots
• 2 large onions, cut into 8 wedges each