Family Pot Roast
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
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.
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.
Pairs Well With
This pot roast recipe is made with potatoes and carrots and rutabaga.