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New England Pot Roast


* 1/2 cup flour
* 1 can (14 ounces) beef broth
* 3 tablespoons tomato paste
* 1 teaspoon dried thyme
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 2 1/2 pounds boneless beef chuck roast or top sirloin roast
* 1 bag (12 ounces) precut carrot and celery sticks
* 1 cup prechopped onion
* 1 pound small prescrubbed new potatoes
* prepared horseradish



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