Beef Pot Roast

Name: Beef Pot Roast
Ingredients: 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

12 ingredients

5 steps

Ingredients

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

Directions

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 350° oven for 1 1/2 hours.