1 boneless beef chuck pot roast (arm, shoulder or blade), 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)
Combine flour, salt and pepper. Lightly coat beef in 2 tablespoons of the flour mixture. Heat oil in large stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Pour off drippings.
Combine beef broth, red wine, thyme and remaining flour mixture; add to stockpot and bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables to stockpot; continue simmering 30 to 45 minutes or until pot roast and vegetables are fork-tender.
Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary.
Carve pot roast into thin slices. Serve with vegetables and gravy.