Pot Roast

• 3 1/2 - 4 lb rump or chuck roast
• 2 T flour
• 1 t salt
• 1/4 t pepper
• 2 T vegetable oil or shortening
• 6 medium onions, peeled
• 6 medium carrots, pared
• 6 medium potatoes, peeled and cut in half
• 1/2 c chopped celery
• 2 T Worcestershire sauce
• 1/4 t garlic powder
• 1/ 2 - 1 c beef broth
• 1/2 red wine
• 3 T flour
• 1/2 c cold water
• salt and pepper

1. Coat roast with flour.
2. Add oil to hot pan, preferably a dutch oven.
3. Brown roast on all sides in hot pan on top of stove. Remove from pan and drain off any remaining oil.
4. Add meat back to pan along with seasonings, 1/2 c broth and wine.
5. Bake at 350 degrees for 30 minutes.
6. Add vegetables to pot and continue to bake for about 60 minutes or until meat reaches desired doneness. Check pot occasionally to make sure there is
7. 1/2 to 1 inch of liquid in pan; add additional broth if necessary.

rump, t, salt, pepper, vegetable oil, onions, carrots, potatoes, celery, worcestershire sauce, garlic, beef broth, red wine, flour, cold water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=144527 (may not work)