Home-Style Pot Roast

• 1 beef eye round roast (2-1/2 pounds)
• 6 tablespoons all-purpose flour, divided
• 1 tablespoon canola oil
• 1-1/2 cups plus 1/3 cup water, divided
• 1-1/2 cups dry red wine or reduced-sodium beef broth
• 2 teaspoons beef bouillon granules
• 1/4 teaspoon pepper
• 16 small red potatoes, halved
• 5 medium carrots, halved lengthwise and cut into 2-inch lengths
• 2 medium onions, quartered
• 1/2 teaspoon salt
• 1/2 teaspoon browning sauce, optional

1. Coat the roast with 2 tablespoons flour. In a nonstick Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Add 1-1/2 cups water, wine, bouillon and pepper. Bring to a boil. Reduce heat; cover and simmer for 2 hours.
2. Add the potatoes, carrots and onions; cover and simmer for 45 minutes or until meat and vegetables are tender. Remove meat and vegetables; keep warm.
3. Pour pan juices into a measuring cup; skim fat. Add enough water to measure 2 cups. In a small saucepan, combine remaining flour and water until smooth. Stir in salt and browning sauce if desired. Gradually stir in the 2 cups pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.

beef, allpurpose flour, canola oil, water, red wine, beef bouillon granules, pepper, red potatoes, carrots, onions, salt, browning sauce

Taken from www.tasteofhome.com/recipes/home-style-pot-roast/ (may not work)