Ingredients:
- 1 pot roast, 4 pounds
- flour for dredging
- 2 tablespoons oil
- salt and pepper
- 1 medium onion, sliced
- 1/4 cup water or beef broth
- 4 medium potatoes, halved
- 6 carrots, halved lengthwise
- 4 onions, cut in wedges
- 1 small rutabaga, cut in 2-inch pieces
Preparation:
Dredge pot roast with the flour; brown in hot oil in a heavy Dutch oven or stock pot, turning to brown all sides. Put a rack under the roast. Season with salt and pepper; add sliced onion and water. Cover and simmer for 2 1/2 to 3 hours. Add vegetables and simmer 1 hour longer.
Make Gravy: Add enough water to pot roast liquid to make 2 cups; heat. Mix 2 tablespoons of flour with a little cold water; stir until smooth. Stir flour mixture into the broth and season to taste.
Pot roast serves 4 to 6.
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