Yankee Pot Roast - cooking recipe

Ingredients

3 lb. beef roast (rump, chuck, round or top end)
flour seasoned with salt and pepper
4 Tbsp. butter or margarine
1 onion stuck with 2 cloves
1 bay leaf
2 tsp. fresh thyme or 1 tsp. dried thyme
1 c. beef stock
4 carrots
12 small turnips, peeled and left whole
2 potatoes, cut into even-sized pieces
2 Tbsp. all-purpose flour

Preparation

Dredge the beef with the seasoned flour, patting off the excess.
Melt half the butter in a large, heavy based casserole or pan over a medium heat and when foaming, brown the meat on all sides, turning it with wooden spoons or a spatula.
When well browned, add the onion stuck with the cloves, bay leaf and thyme and pour on the stock.
Cover the pan, reduce the heat to low and cook on top of the stove or in a preheated 300\u00b0 oven.
Cook slowly for about 2 hours, adding more liquid, either stock or water, as necessary.
Test the meat and, if beginning to feel tender, add the vegetables.
Cover and continue to cook until the meat is completely tender and the vegetables are cooked through.
Remove the meat and vegetables from the casserole or pan and place them on a warm serving platter.
Skim the excess fat from the top of the sauce and bring it back to the boil.
Mix the remaining butter and the all-purpose flour to a smooth paste.
Add about 1 teaspoon of the mixture to the boiling sauce and beat thoroughly with a whisk. Continue adding the mixture until the sauce is of the desired thickness.
Carve the meat and spoon over some of the sauce.
Serve the rest of the sauce separately.