Ingredients:
1 1/2 pounds boneless chuck roast
1 cup beef broth
1/4 cup wine vinegar
1 1/2 clove(s) crushed garlic
1/2 chopped onion
2 tablespoons mustard
3 teaspoons Worcestershire sauce
1 teaspoon dried thyme
3 cubed new potatoes
8 ounces sliced carrots
8 ounces trimmed green beans
2 1/4 teaspoons flour
1/4 cup water

Preparations:
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.

Makes One Pie.