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 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)

2 cloves garlic, minced

2 teaspoons dried thyme leaves, crushed

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