Classic Pot Roast

Busch's Grocery

Ingredients

1/4 Cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 to 3 pounds boneless English beef roast
3 tablespoons olive oil
1 large onion sliced
2 teaspoons dried thyme or rosemary
1 cup liquid such as red wine, stock or canned tomatoes
3 to 4 carrots, peeled and cut into rounds

Method

Season the flour with the salt and pepper and pound the mixture into the meat with the
edge of a plate or mallet.

Heat the oil in a large heavy kettle and brown the meat on all sides in the hot oil.

Add the onion, cover and cook over low heat 10 minutes then add the thyme and liquid.

Cover tightly and simmer 3 to 4 hours, adding the carrots during the last hour of cooking
time. Simmer until the meat and vegetables are fork tender.

Potatoes and other vegetables such as parsnips turnips and mushrooms
may be added in the last hour of cooking time if desired. If the meat is
tender but the vegetables need more time continue to simmer. The
meat will be fine. This delicious roast can be made up to 24 hours ahead.
Reheat before serving.