Chili Pot Roast

• 3 lb. chuck roast
• 1 Tbsp. flour
• 1 tsp. salt
• 1 tsp. cumin seed
• 2 tsp. chili powder
• 2 Tbsp. vegetable oil
• 1 c. tomato juice or beef broth
• 1 medium head cauliflower, trimmed
• 1 medium head broccoli, trimmed and stalks separated
• 2 Tbsp. flour
• 2 Tbsp. water
• salt and freshly ground pepper to taste
• chopped fresh coriander or parsley (optional)

1. Rub beef with mixture of flour, salt, cumin and chili powder. Heat oil in deep, heavy, nonstick Dutch oven.
2. Add beef.
3. Brown over medium heat on all sides, about 10 minutes.
4. Pour off any excess fat.
5. Turn heat to lowest setting.
6. Add tomato juice or broth.
7. Cover and cook slowly for 1 hour, adding water if liquid boils down too dry.
8. Place whole cauliflower on top of beef. Cover and cook over lowest heat 30 minutes.
9. Add broccoli to the pot.
10. Cook over lowest heat 30 minutes longer.
11. At the end of this time, the cauliflower and broccoli will be slowly steamed to tender crispness.
12. If vegetables cook too quickly (your range may keep a higher heat than others, even at lowest setting), remove them and reheat to serve.

chuck roast, flour, salt, cumin, chili powder, vegetable oil, tomato juice, head cauliflower, head broccoli, flour, water, salt, fresh coriander

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1052307 (may not work)