Ingredients

• 2  tablespoons all-purpose flour
• 1/2  teaspoon dried thyme, crushed
• 1/4  teaspoon pepper
• 1  2-pound boneless beef chuck pot roast
• 1  tablespoon cooking oil
• 1/2  cup beef broth
• 4  small potatoes, quartered (12 ounces)
• 2  small sweet potatoes, peeled and quartered (12 ounces)
• 2  rutabagas, peeled and quartered, or 2 cups peeled baby turnips (12 ounces)
• 2  carrots, peeled and quartered, or 2 cups peeled baby carrots (6 ounces)
•   Fresh herb sprigs (optional)

Directions

1. In a small bowl, combine flour, thyme, and pepper. Coat pot roast with the flour mixture.

2. In a Dutch oven, brown roast in hot oil on both sides. Add beef broth. Bake, covered, in 325 degree F oven 1-1/4 hours.

3. Add vegetables. Cover; bake 45 minutes more or until meat is tender.

4. Slice the meat and arrange on a warm dinner plate. Arrange the vegetables around the meat. Spoon pan juices over the meat and vegetables. Garnish with some fresh herbs, if you life. Makes 4 to 6 servings.

Note: Add baby vegetables during the last 20 minutes of cooking. They don't need to cook as long as the regular vegetables.