Pot Roast with Winter Root Vegetables Recipe

Marinade overnight the roast , In a dish combine 2 tbsp flour, thyme, rosemary, salt, pepper paprika, and garlic powder, Roll meat to cover in flour mixture.

In dutch oven, heat 2 tbsp olive oil over medium heat, and brown roast all over, remove and set aside Saute, onion, potatoes, carrot till brown Add stock, worchestire sauce, brown sugar, mustard and bay leaves and bring to boil, scrapping brown bits off bottm Return meat and juices with along with left over marinade cover and put into a preheated 400 degree oven for 90 mintues then lower heat to 350 and continue cooking for 3 hours, Half way thru, turn meat About 40 minutes before taking out of oven, put in sliced portabello mushrooms to cook Remove from oven and take out vegetables and meat to plate In bowl, combine remaining flour with 1/4 cup water and whisk into pan and bring to boil Serve with meat & vegetables Not that complicated but well worth the time and great for left over sandwiches