A Really Good Roast Recipe

Anyone who knows me knows I'm not meat girl. I don't like handling raw meat; I don't know how to cook red meat especially. So, when I find and cook a red meat recipe that actually turns out well, I feel like I need to tell the world: "Hey, Look what I found!" This is for all those out there who are not especially skilled at preparing red meat.

From Cooking Light:
Autumn Cranberry Beef Stew
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 (3 pound) boneless chuck roast, trimmed and cut into 2 inch cubes (I just threw the entire roast in the pan because, like I said, I hate handling raw meat)
Cooking spray
1 cup chopped onion
1 cup fat free, less sodium beef broth
2 bay leaves
1 (12 oz) Guinness Stout
1 (10 oz) package frozen pearl onions, thawed (I left these out)
1 (8 oz.) package button mushrooms, quarted (I used sliced)
1/4 c. water
2 Tbsp. all-purpose flour
3/4 cup whole-berry cranberry sauce
8 cups egg noodles

Combine first 3 ingredients in a small bowl; sprinkle over beef. Heat a Dutch oven over med-high heat. Coat pan wtih cooking spray. Add beef to pan; cook 6 minutes, turning to brown on all sides. Add chopped onion, broth, bay leaves, and stout; bring to a boil. Cover, reduce heat, and simmer 2 (or more) hours until beef is tender, stirring occasionally.

Combine 1/4 c. water and flour in a small bowl. Add flour mixture and cranberry sauce to pan. Cook 5 minutes. Discard bay leaves. Serve with noodles.
*I thought the broth was a bit thin, so took some of it out, mixed it with flour to thicken it up and poured it back into the pot.

My husband's comment after eating it: "This is the best roast I've ever had in my entire life!"
This is quite a compliment from my husband who I would say is rather picky when it comes to his food.