Trudy's Yankee Pot Roast

• 14 cup flour
• 1 teaspoon salt
• 14 teaspoon pepper
• 1 (4 lb) boneless beef rump roast (or chuck roast)
• 2 tablespoons oil
• 2 onions, coarsely chopped
• 4 garlic cloves, crushed
• 34 teaspoon thyme
• 1 bay leaf
• 3 cups cold water
• 1 lb white pearl onion, peeled (about 16)
• 5 large carrots, peeled and cut into 2 inch chunks
• 3 medium size parsnips, peeled and cut into 2 inch chunks (I use 2 turnips and 1 rutabaga)
• 1 lb potato, peeled and cut into 1 inch chunks (I use more)

1. In a small bowl, combine the flour, 1/4 teaspoons of the salt, and the pepper and rub into the roast, coating it well.
2. In a 6 quart dutch oven, heat the oil over moderate heat.
3. Add the roast and cook for 8 minutes, or until browned, turning it several times.
4. Remove the roast, add the yellow onions and garlic.
5. Saute for 10 minutes or until the onions are lightly browned.
6. Stir in the thyme, bay leaf, and remaining 3/4 teaspoons salt.
7. Return the roast to the pot, pour in the water and bring to a boil.
8. Lower the heat and simmer, covered, for 1 1/2 hours, turning the roast over once.
9. Stir in the white onions, carrots, parsnips, and potatoes and bring to a boil over high heat.
10. Lower the heat and simmer, covered, 1 hour longer or until the meat and vegetables are tender, skimming the surface occasionally.
11. Remove the bay leaf.

flour, salt, pepper, boneless beef rump roast, oil, onions, garlic, thyme, bay leaf, cold water, white pearl onion, carrots, parsnips, potato

Taken from www.food.com/recipe/trudys-yankee-pot-roast-398713 (may not work)