• 1 boneless beef chuck shoulder or arm roast (2-1/2 to 3 pounds)
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
• 1 pound small red-skinned potatoes (about 1-1/2-inch diameter), cut in half
• 1 pound carrots, peeled, cut diagonally into 1-1/2-inch pieces
• 1 large onion, cut into 8 wedges
• 1/2 cup frozen peas
• 2 tablespoons all-purpose flour dissolved in 1/4 cup cold water
• Chopped fresh parsley (optional)

Seasoning:
• 2 cloves garlic, minced
• 2 teaspoons dried thyme leaves, crushed

1. Combine seasoning ingredients; press evenly onto all surfaces of beef pot roast. Heat oil in stockpot over medium heat until hot. Place pot roast in stockpot; brown evenly. Pour off drippings. Season with salt and pepper as desired.
2. Add broth to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 hours. Add potatoes, carrots and onion to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 25 to 30 minutes or until pot roast and vegetables are fork-tender. Stir in peas; simmer 5 minutes.
3. Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary. Measure 1-1/2 cups cooking liquid and return to stockpot; stir in flour mixture. Bring to a boil, stirring constantly; cook and stir 2 to 3 minutes or until thickened.
4. Carve pot roast into thin slices; serve with vegetables and gravy. Garnish with parsley, if desired.  Makes 6 to 8 servings.

Slow Cooker Variation
Recipe can be prepared in a 4-1/2 to 5-1/2 quart slow cooker. Increase garlic to 3 cloves and dried thyme leaves to 1 tablespoon. Prepare recipe through step 1, browning pot roast, if desired. Place potatoes, carrots and onions in slow cooker; top with pot roast. Add broth. Cover and cook on LOW 8 to 9 hours or on HIGH 5 to 6 hours until beef is fork tender. Add peas; cook 5 minutes. Remove pot roast and vegetables; proceed to make gravy in stockpot or small saucepan as directed in step 3.