Directions:

1. Combine flour and 3/4 teaspoon each salt and pepper. Lightly coat beef pot roast with 2 Tablespoons flour mixture. Heat oil in stockpot over medium heat until hot; brown pot roast.

2. Mix remaining flour mixture with broth, wine and thyme until smooth. Add to pot; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; bring to a boil. Reduce heat; simmer, covered, 30 to 45 minutes or until beef and vegetables are fork-tender. Skim fat.

3. Carve pot roast; season with salt. Serve with vegetables and sauce.