Midget Pot Roast

• 2 beef shanks (1.5 lb.)
• 3 Tbsp. flour, divided
• 1 1/2 c. cold water, divided
• 1/2 c. beef broth
• 1 Tbsp. dry onion soup mix
• 1 garlic clove, minced
• 1 tsp. Worcestershire sauce
• 1/4 tsp. dried thyme
• 1 large potato, peeled and cut into eighths
• 2 carrots, cut into chunks
• 6 boiling onions
• salt and pepper to taste

1. Sprinkle meat with 1 tablespoon flour.
2. Place in a shallow 2-quart baking dish.
3. Mix 1 cup water, broth, soup mix, garlic, Worcestershire sauce and thyme.
4. Pour over meat.
5. Cover and bake at 325u0b0 for 1 1/2 hours.
6. Turn meat.
7. Add potato, carrots and onions.
8. Cover.
9. Return to oven for 30 to 45 minutes or until meat and vegetables are tender.
10. Remove meat and vegetables and keep warm.

beef, flour, cold water, beef broth, onion soup, garlic, worcestershire sauce, thyme, potato, carrots, boiling onions, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=579865 (may not work)