Pot Roast

Ingredients:
3 lbs Chuck Roast or Rump Roast
2 bay leaves
1 onion, sliced
salt and pepper to taste
3 Tbsp. flour
2 Tbsp. Worstershire sauce
2½ cups Homemade Beef Broth or 2 cans beef broth

3 of each carrots, turnips, parsnips, rutabagas (skinned and cut into bite sized chunks)

4 red potatoes, quartered
2 Tbsp. cornstarch
Method:
1. Wash beef and pat dry with paper towel. Season with salt and pepper and coat lightly with flour.
2. Heat some oil in heavy pot add onions, bay leaves and brown beef on both sides. Add stock to cover meat and let it come to a fast boil. Turn heat low to simmer for an hour or two, making sure the meat do not stick to the pot and the meat is tender. Baste meat with the juice to prevent from drying.
3. Add root vegetables at the last cooking hour and simmer to cook. Mix cornstarch with a little water and pour over mixture to thicken gravy. Remove meat and vegetables on a platter and serve with horse radish if preferred.