• Servings: 4 - 6
• 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

1. Dredge pot roast with the flour; brown in hot oil in a heavy Dutch oven or stock pot, turning to brown all sides.
2. Put a rack under the roast.
3. Season with salt and pepper; add sliced onion and water.
4. Cover and simmer for 2 1/2 to 3 hours.
5. Add vegetables and simmer 1 hour longer.
6. Make Gravy:
7. Add enough water to pot roast liquid to make 2 cups; heat.
8. Mix 2 tablespoons of flour with a little cold water; stir until smooth.
9. Stir flour mixture into the broth and season to taste.

This pot roast recipe is made with potatoes and carrots and rutabaga.