Pot Roast With Garden Vegetables

Pot Roast With Garden Vegetables

 Ingredients:

 1 Pot Roast, About 3 To 4 Pounds

 1 Tablespoon Vegetable Oil

 1 Can (10 1/2 Ounce) Condensed Beef Broth, Undiluted

1 Teaspoon Salt

 1/2 Teaspoon Ground Black Pepper

 1/4 Teaspoon Rosemary, Crushed

 4 Small Carrots, Halved Lengthwise

 1 Small Rutabaga, Cut In 2-Inch Pieces

 12 Small Boiling Onions, Peeled

 1/4 Cup All-Purpose Flour

 1/4 Cup Cold Water

Preparation:

In A Large, Heavy Skillet Over Medium Heat, Heat Oil; Brown Meat On All Sides. Add Soup; Cover And Cook Over Low Heat For About 2 1/2 Hours. Add Seasonings And Vegetables. Cover And Cook Another Hour, Or Until Meat And Vegetables Are Tender. Remove Meat And Vegetables To A Warm Platter; Keep Warm. Blend Flour And Water In A Cup Until Smooth; Slowly Stir The Flour Mixture Into The Hot Liquid. Cook, Stirring, Until Thickened.

P.S: I cooked it last Christmas and everybody loved that.Please leave your comment.