Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Pot Roast;boneless 2 ts Thyme;dried
2 c Beef Stock 6 Potato;cubed new;
1/2 c Wine Vinegar 1 lb Carrot;sliced
3 Garlic;crushed;cloves 1 lb Green Beans;trimmed
1 Onion;chopped; 1 1/2 tb Flour
1/4 c Mustard 1/2 c Water
2 tb Worcestershire

Place roast in glass bowl; mix next 7 ingredients. Pour over beef;
cover. Refrigerate 24 hours. Place roast and marinade in pot; heat
to boiling. Reduce heat and simmer 2 1/2 hours or until beef is
tender. Remove beef from liquid; let stand 10 minutes before slicing.
Cook vegetables separately just until tender. Strain cooking
liquid from beef into pan. Blend flour and water. Heat liquid to
boiling, stir in flour and water mixture. Cook and stir until
thickened. Cook 2 minutes. Arrange beef and vegetables on platter.
Spoon gravy over beef; serve remaining gravy in sauceboat. Accompany
meal with a Burgundy wine if desired.

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