Pot Roast with Vegetables

Ingredients

• 1 (4-pound) boneless pot roast
• 3 tablespoons vegetable oil
• Salt and pepper to taste
• 1 1/2 cups dry white wine
• 1 cup water
• 1 bay leaf
• 5 large springs fresh parsley
• 1 1/2 teaspoons dried thyme leave
• 12 small carrots, peeled
• 12 small potatoes, peeled around
• the middle
• 12 small onions, peeled
• 1 (10 o.z.) package frozen whole
• green beans
• 1/4 cup plus 2 tablespoons all-
• purpose flour
• 1/2 cup water

Directions

• Brown roast on all sides in hot oil in a large Dutch oven; sprinkle
• with salt and pepper. Add wine and 1 cup water; bring to boil.
• Remove from heat.
• Tie bay leaf, parsley, and thyme in a cheesecloth bag; place in dutch
• oven with beef. Cover and bake at 325 degrees for 1 1/2 hours. Add
• carrots; cover and bake an additional 30 minutes. Add potatoes and
• onions; cover and continue to bake an additional hour or until ll
• vegetables are tender. Remove from oven; set aside and keep warm.
• Cook green beans according to package directions; drain and set
• aside.
• Remove roast and vegetables to large serving platter, reserving 2 3/4
• cups drippings in Dutch oven. Arrange green benas on platter with
• roast.
• Combine flour and 1/2 cup water, mixing well to form a paste.
• Gradually sitr flour mixture into reserved pan drippings; cook,
• stirring constantly, until thickened and bubbly. Serve gravy with
• roast.
• Yield: 8 to 10 servings.