Yankee Pot Roast

By KGAGE

Ingredients

• 1/4 cup flour
• 1 tsp salt
• 1/4 tsp black pepper
• 1 boneless beef rump or chuck roast - 4 lbs
• 2 tbsp vegetable oil
• 2 medium - yellow onions chopped
• 4 cloves garlic, crushed
• 3/4 tsp dried thyme leaves
• 1 bay leaf
• 3 cups cold water
• 1 lb small white onions, peeled (16)
• 5 large carrots, peeled and cut into 2-inch chunks
• 1 lb potatoes peeled and cut into 1 inch chunks

Preparation

Step 1

in a small bowl, combine the flour, 1/4 tsp of the salt, and the pepper and rub into the roast, coating it well. in a 6-quart dutch oven, heat the oil over moderate heat. add the roast and cook for 8 mintues or until browned, turning it several times. remove the roast, add the onions and garlic, and saute for 10mintues or until the onions are lightley browned. stir in the thyme, bay leaf, and remaining 3/4 tsp salt.

Return the roast to the pot, pour in the water and bring to a boil. Lower the heat and simmer, covered, for 1 1/2 hours, turning the roast over once. Stir in the white onions, carrots, and potatoes and bring to a boil over high heat. Lower the heat and simmer, covered, 1 hour longer or until the meat and the vegetables are tender, skimming the surface occasionally. Remove the bay leaf.
Makes 10 servings