A quartet of root vegetables combines in this tender, herbed pot roast dinner.
In a small bowl, combine flour, thyme, and pepper. Coat pot roast with the flour mixture.
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.
Add vegetables. Cover; bake 45 minutes more or until meat is tender.
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.
Add baby vegetables during the last 20 minutes of cooking. They don't need to cook as long as the regular vegetables.