Oven Pot Roast With Vegetables

• 5 lb. lean boneless chuck pot roast
• 1 c. chopped onion
• 1/3 c. flour
• 2 Tbsp. honey or corn syrup
• 4 sprigs parsley
• 8 carrots ,pared
• 8 small whole onions, peeled (1 lb.)
• 2 (10 3/4 oz.) cans condensed beef broth, undiluted
• 6 Tbsp. butter
• 2 cloves garlic, crushed
• 1/4 c. wine vinegar
• 2 bay leaves
• 1 tsp. whole black pepper
• 1 tsp. salt

1. Wipe off roast with damp paper towel.
2. In hot butter in 6-quart Dutch oven, brown roast well, turning on all sides with wooden spoons, over medium heat for about 20 minutes.
3. Remove roast; set aside.
4. Preheat oven to 325u0b0.
5. Add chopped onion and garlic to drippings in Dutch oven.
6. Cook over low heat about 5 minutes, or until tender.
7. Remove from heat; stir in flour until smooth.
8. Add vinegar, honey and broth; stir to mix well.
9. Tie bay leaves, parsley and black pepper in cheesecloth bag.
10. Add to Dutch oven. Bring to boil, covered.
11. Roast 3 to 3 1/2 hours or until meat is fork-tender.
12. Meanwhile, place carrots and onions in 3-quart casserole dish.
13. Add water to measure 1/2 inch.
14. Add 1 teaspoon salt.
15. Bake, covered, in oven along with pot roast, 1 1/2 hours, until fork-tender.
16. Remove cheesecloth bag from oven and discard. Remove pot roast, carrots and onions to heated platter.
17. Serve with sauce from Dutch oven.
18. Makes 8 servings.

lean boneless chuck pot roast, onion, flour, honey, parsley, carrots, onions, condensed beef broth, butter, garlic, wine vinegar, bay leaves, black pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=842194 (may not work)