Classic Beef Pot Roast With Root Vegetables

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Ingredients

1 boneless beef chuck shoulder, arm or blade pot roast (2-1/2 to 3 pounds)1 Tbs vegetable oil1/2 tsp salt1/2 tsp pepper1 can (14 to 14-1/2 ounces) ready-to-serve beef broth1 lb small red-skinned potatoes (about 1-1/2-inch diameter), cut in half1 lb carrots, peeled, cut diagonally into 1-1/2-inch pieces1 large onion, cut into 8 wedges1/2 cup frozen peas2 Tbs all-purpose flour dissolved in 1/4 cup cold waterchopped fresh parsley (optional)Seasoning2 cloves garlic, minced2 tsp dried thyme leaves, crushed

Description

This Classic Version Of Beef Pot Roast Is Sure To Become A Tradition In Your House.

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