Combine flour, salt and pepper; coat beef roast with 2 tablespoons flour mixture. Reserve remaining flour mixture. Heat oil in stock pot over medium heat until hot. Place roast in stockpot; brown evenly. Pour off drippings.
Combine broth, tomato paste and thyme in stock pot; whisk in reserved flour mixture. Bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours. Stir gravy. Add potatoes, carrots and onions to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes to 1 hour or until roast and vegetables are fork-tender.
Carve roast into slices or chunks; serve with vegetables and gravy.
Nutrition information per serving: 360 Calories; 162 kcal Calories from fat; 18 g Total Fat; 7 g Saturated Fat; 7 g Monounsaturated Fat; 99 mg Cholesterol; 665 mg Sodium; 24 g Total Carbohydrate; 3.8 g Dietary Fiber; 29 g Protein; 3.9 mg Iron; 5.6 mg Niacin; 0.5 mg Vitamin B6; 1.8 mcg Vitamin B12; 6.4 mg Zinc; 26.8 mcg Selenium; 115.2 mg Choline;