Pot Roast Stew - cooking recipe

Ingredients

rump round meat
4 cans College Inn beef broth
5 lb. potatoes (approximately)
1 bag carrots
1 can string beans
2 bay leaves
parsley
pepper
flour
chopped onion
instant potatoes
Gravy Master

Preparation

Use large pot.
Put flour and pepper on wax paper; roll pot roast until covered.
Brown on high heat all sides with chopped onion.
Add beef broth, bay leaf and spices and simmer for 2 hours. Add carrots and cook for 1 hour.
Add potatoes to cook for 20 minutes.
Add string beans to cook for 10 minutes.