Pot Roast with Vegetables

Heat oil and butter in a Dutch oven or heavy stock pot over medium heat; brown roast for about 20 minutes, turning to brown all sides. Add sliced onion, garlic, thyme, marjoram, bay leaf, pepper and salt to the meat drippings; stir and cook for about 30 seconds. Add beef broth; bring to a boil. Reduce heat, cover, and simmer slowly for about 2 hours. Turn meat from time to time. Add small white onions, carrots, and rutabaga. Cover and simmer for about 30 minutes, or until vegetables are tender.

Transfer meat and vegetables to a hot platter and keep warm while making gravy. Strain the liquid remaining in the pot. Measure 2 cups, adding a little water to measure 2 cups if necessary; return to Dutch oven. Pour 1/4 cup of water into a measuring cup. Add flour and stir with a small whisk or fork until mixture is smooth. Gradually add flour mixture to liquid and bring to a boil, stirring constantly. Reduce heat and simmer for 2 to 3 minutes. Taste and adjust seasoning. Pot roast serves 6 to 8.

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Pot Roasts
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