Yield: 10 servings

Preparation time: 15 minutes
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2 tablespoons PLUS 1/4 cup flour
2 teaspoon salt
1 teaspoon pepper
4 pound boneless chuck roast
2 tablespoons margarine
1 large yellow onion, cut into bite-size pieces
1/2 teaspoon thyme
3 medium carrots, sliced
1 3/4 cups beef broth
mashed potatoes

Cooking time: 4 hours 15 minutes
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In a small bowl, combine 2 tablespoons flour, salt and pepper; set aside.

In a 12 inch nonstick skillet, melt margarine over medium-high heat and brown roast.
Remove roast and set aside.

Into the same skillet, add onion and thyme and cook over medium hear, stirring occasionally, 4 minutes or until tender.

In a 4 1/2 quart slow cooker, arrange roast.
Add onion mixture, carrots and broth.

Cook covered on LOW 8 to 10 hours or HIGH 4-6 hours or until roast is tender.

Remove roast and vegetables to serving platter; keep warm.

Into slow cooker, stir in 1/3 cup water blended with remaining 1/4 cup flour.

Cook on HIGH 15 minutes or until thickened.

Spoon gravy over roast and vegetables and serve with mashed potatoes.

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