Beef Pot Roast

• all-purpose flour
• 4 to 5 lb. boneless beef rump roast or chuck roast
• 2 Tbsp. salad oil
• 5 Tbsp. butter or margarine
• 1 bay leaf
• 1 tsp. pepper
• 1 1/2 tsp. thyme leaves
• 1 (14 1/2 oz.) can regular strength beef broth and 1 can water
• 12 small white boiling onions, peeled
• 3 medium size turnips, peeled and quartered
• 8 medium size carrots, cut into 3-inch lengths
• 3 Tbsp. all-purpose flour

1. Rub flour into roast; brush off excess.
2. Heat oil and 2 tablespoons of the butter in a 5-quart kettle over medium-high heat.
3. Add meat and brown well on all sides.
4. Add bay leaf, pepper, thyme, beef broth and water; bring to a boil.
5. Cover and place in a 350u0b0 oven for 1 1/2 hours.

flour, boneless beef rump roast, salad oil, butter, bay leaf, pepper, thyme, regular strength beef broth, white boiling onions, carrots, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=558064 (may not work)