3 lb. boneless pot roast
2 c. beef stock
1/2 c. wine vinegar
3 cloves garlic, crushed
1 chopped onion
1/4 c. mustard
2 tbsp. Worcestershire
2 tsp. dried thyme
6 potatoes, cubed
1 lb. carrots, sliced
1 lb. green beans, trimmed
1 1/2 tbsp. flour
1/2 c. water

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.