Pot roast with vegetables

8 servings

Ingredients

Quantity Ingredient
4 pounds Pot roast, boneless
3 tablespoons Oil, vegetable
Salt; to taste
Pepper; to taste
1½ cup Wine, dry white
1 cup Water
1 Bay leaf
5 larges Parsley sprigs, fresh
1½ teaspoon Thyme leaves, dried
12 smalls Carrots; peeled
12 smalls Potatoes; peeled around middle
12 smalls Onions; peeled
10 ounces Green beans, whole; frozen
¼ cup Flour, all-purpose; PLUS
2 tablespoons Flour, all-purpose
½ cup Water

Directions

Brown roast on all sides in hot oil in a large Dutch oven; sprinkle with salt and pepper. Add wine and 1 cup water; bring to a boil.

Remove from heat.

Tie bay leaf, parsley, and thyme in a cheesecloth bag; place in Dutch oven with beef. Cover and bake at 325 degrees for 1-½ hours. Add carrots; cover and bake an additional 30 minutes. Add potatoes and onions; cover and continue to bake an additional hour or until all vegetables are tender. Remove from oven; set aside and keep warm.

Cook green beans according to package directions; drain and set aside.

Remove roast and vegetables to large serving platter, reserving 2-¾ cups drippings in Dutch oven. Arrange green beans on platter with roast.

Combine flour and ½ cup water, mixing well to form a paste.

Gradually stir flour mixture into reserved pan drippings; cook, stirring constantly, until thickened and bubbly. Serve gravy with roast.

SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.

Submitted By NANCY COLEMAN On 01-19-95

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