Oven Pot Roast With Vegetables - cooking recipe

Ingredients

5 lb. lean boneless chuck pot roast
1 c. chopped onion
1/3 c. flour
2 Tbsp. honey or corn syrup
4 sprigs parsley
8 carrots ,pared
8 small whole onions, peeled (1 lb.)
2 (10 3/4 oz.) cans condensed beef broth, undiluted
6 Tbsp. butter
2 cloves garlic, crushed
1/4 c. wine vinegar
2 bay leaves
1 tsp. whole black pepper
1 tsp. salt

Preparation

Wipe off roast with damp paper towel.
In hot butter in 6-quart Dutch oven, brown roast well, turning on all sides with wooden spoons, over medium heat for about 20 minutes.
Remove roast; set aside.
Preheat oven to 325\u00b0.
Add chopped onion and garlic to drippings in Dutch oven.
Cook over low heat about 5 minutes, or until tender.
Remove from heat; stir in flour until smooth.
Add vinegar, honey and broth; stir to mix well.
Tie bay leaves, parsley and black pepper in cheesecloth bag.
Add to Dutch oven. Bring to boil, covered.
Roast 3 to 3 1/2 hours or until meat is fork-tender.
Meanwhile, place carrots and onions in 3-quart casserole dish.
Add water to measure 1/2 inch.
Add 1 teaspoon salt.
Bake, covered, in oven along with pot roast, 1 1/2 hours, until fork-tender.
Remove cheesecloth bag from oven and discard. Remove pot roast, carrots and onions to heated platter.
Serve with sauce from Dutch oven.
Makes 8 servings.