Colonial Pot Roast

• 1 (4 lb) blade pot roast
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1/8 teaspoon pepper
• 3 tablespoons salad oil
• 1/4 cup water
• 1 medium onion, cut into quarters
• 1 beef bouillon cube
• 1/3 cup hot water
• 1 butternut squash, peeled and sliced
• 2 medium tart apples, quartered and cored

1. Dry meat with paper towel.
2. Combine flour salt and pepper; dredge meat in seasoned flour reserving leftover flour.
3. Brown meat in oil. Pour off drippings. Add 1/4 cup water and the onion; cover tightly and cook slowly for 10 1/2 hours.
4. Dissolve bouillon cube in 1/2 cup of hot water.
5. Add the bouillon mix, squash, and apples to meat. Cover tightly and cook 30-35 minutes or until the meat and vegetables are tender.
6. Remove the meat and vegetables to heated platter.
7. Thicken cooking liquid with reserved flour dissolved with a small amount of water; serve with roast.

flour, salt, pepper, salad oil, water, onion, water, butternut squash, tart apples

Taken from www.food.com/recipe/colonial-pot-roast-12560 (may not work)