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Submitted by: Recipe and Photo Courtesy of BeefItsWhatsForDinner.com
Originally shared on the web 03/01/2021

1/2 c. all-purpose flour
1 t. salt
1 t. pepper
2-1/2 to 3-1/2 lb. boneless beef chuck roast or arm roast
1 T. oil
4 c. reduced-sodium beef broth
2 T. tomato paste
2 t. dried thyme
1 lb. new redskin potatoes, cut in half
1 lb. carrots, peeled and cut into 1-1/2 inch pieces
2 large onions, cut into 8 wedges each

Combine flour, salt and pepper; coat beef roast with 2 tablespoons flour mixture. Reserve remaining flour mixture. Heat oil in a stockpot over medium heat until hot. Place roast in stockpot; brown evenly. Pour off drippings. Combine broth, tomato paste and thyme in stockpot; whisk in reserved flour mixture. Bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours. Stir gravy in stockpot. Add potatoes, carrots and onions to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes to one hour, until roast and vegetables are fork-tender. Carve roast into slices or chunks; serve with vegetables and gravy. Serves 6.