Pot Roast

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.