Personal Pot Roasts

• 2 beef shanks (about 1-1/2 pounds)
• 3 tablespoons all-purpose flour, divided
• 1-1/2 cups cold water, divided
• 1/2 cup beef broth
• 1 tablespoon onion soup mix
• 1 garlic clove, minced
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon dried thyme
• 1 large potato, peeled and cut into eighths
• 2 medium carrots, cut into 2-inch pieces
• 6 pearl onions
• Salt and pepper to taste

1. Sprinkle meat with 1 tablespoon flour; place in a shallow 2-qt. baking dish. Mix 1 cup water, broth, soup mix, garlic, Worcestershire sauce and thyme; pour over meat. Cover and bake at 325u0b0 for 1-1/2 hours.
2. Turn meat; add the potato, carrots and onions. Cover; return to oven for 30-45 minutes or until meat and vegetables are tender. Remove meat and vegetables and keep warm.
3. To prepare gravy, skim fat from pan juices. Measure 1 cup of the juices and place in a small saucepan. Combine remaining flour and cold water; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Serve with meat and vegetables.

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

Taken from www.tasteofhome.com/recipes/personal-pot-roasts/ (may not work)