Colonial Pot Roast - cooking recipe

Ingredients

1 (4 lb) blade pot roast
1/4 cup all-purpose flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
3 tablespoons salad oil
1/4 cup water
1 medium onion, cut into quarters
1 beef bouillon cube
1/3 cup hot water
1 butternut squash, peeled and sliced
2 medium tart apples, quartered and cored

Preparation

Dry meat with paper towel.
Combine flour salt and pepper; dredge meat in seasoned flour reserving leftover flour.
Brown meat in oil. Pour off drippings. Add 1/4 cup water and the onion; cover tightly and cook slowly for 10 1/2 hours.
Dissolve bouillon cube in 1/2 cup of hot water.
Add the bouillon mix, squash, and apples to meat. Cover tightly and cook 30-35 minutes or until the meat and vegetables are tender.
Remove the meat and vegetables to heated platter.
Thicken cooking liquid with reserved flour dissolved with a small amount of water; serve with roast.