Pot Roast With Vegetables And Gravy Recipe

• 3 to 4 pound pot roast
• 1 (10 1/2 ounce.) can condensed beef broth or possibly water
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon crushed rosemary
• 4 sm. carrots, halved lengthwise
• 2 med. Irish potatoes, quartered
• 8 sm. whole white onions
• Minced parsley
• 1/4 c. water
• 1/4 c. flour

1. In large heavy pan, brown meat on all sides.
2. (Use shortening, if necessary.)
3. Add in broth cover; cook over low heat 2 hrs.
4. Add in seasonings and vegetables except parsley.
5. Cover; cook an additional 1 1/2 hrs or possibly till meat and vegetables are done.
6. Remove meat and vegetables to heated platter; garnish with parsley.
7. To thicken gravy, gradually blend water into flour.
8. Slowly stir into gravy.
9. Cook, stirring till thickened.
10. Makes 4 servings.

roast, condensed beef broth, salt, pepper, rosemary, carrots, irish potatoes, whole white onions, parsley, water, flour

Taken from cookeatshare.com/recipes/pot-roast-with-vegetables-and-gravy-23101 (may not work)