Classic American Pot Roast

• 3 lb. beef for pot roast
• 2 Tbsp. flour
• 2 tsp. salt
• 1/2 tsp. sugar
• 1/2 tsp. pepper
• 2 Tbsp. oil
• 2 medium onions, quartered and separated
• 1 c. beef broth or bouillon
• 1 bay leaf
• 6 carrots, cut in 2-inch chunks
• 6 unpeeled potatoes, quartered
• 2 ribs celery, cut in 2-inch chunks
• 2 small white turnips, cut in 1-inch cubes

1. Coat beef with mixture of flour, salt, sugar and pepper. Brown on all sides in hot oil in large Dutch oven.
2. When beef is turned, add onions and saute until tender.
3. Add broth and bay leaf.
4. Bring to boil.
5. Cover, then simmer 2 hours or until meat is almost tender.
6. Add carrots, potatoes, celery and turnips.
7. Cover and simmer 1 hour or until meat and vegetables are tender.
8. (Or cook in slow cooker following manufacturer's directions.)
9. Discard bay leaf.
10. Slice meat and serve with vegetables and sauce.
11. Makes 6 servings.

beef, flour, salt, sugar, pepper, oil, onions, beef broth, bay leaf, carrots, potatoes, celery, white turnips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=666039 (may not work)