Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Pot roast, boneless 12 sm Carrots; peeled
3 tb Oil, vegetable 12 sm Potatoes; peeled around
Salt; to taste -middle
Pepper; to taste 12 sm Onions; peeled
1 1/2 c Wine, dry white 10 oz Green beans, whole; frozen
1 c Water 1/4 c Flour, all-purpose; PLUS
1 Bay leaf 2 tb Flour, all-purpose
5 lg Parsley sprigs, fresh 1/2 c Water
1 1/2 ts Thyme leaves, dried

Brown roast on all sides in hot oil in a large Dutch oven; sprinkle
with salt and pepper. Add wine and 1 cup water; bring to a boil.
Remove from heat.

Tie bay leaf, parsley, and thyme in a cheesecloth bag; place in Dutch
oven with beef. Cover and bake at 325 degrees for 1-1/2 hours. Add
carrots; cover and bake an additional 30 minutes. Add potatoes and
onions; cover and continue to bake an additional hour or until all
vegetables are tender. Remove from oven; set aside and keep warm.

Cook green beans according to package directions; drain and set aside.

Remove roast and vegetables to large serving platter, reserving 2-3/4
cups drippings in Dutch oven. Arrange green beans on platter with
roast.

Combine flour and 1/2 cup water, mixing well to form a paste.
Gradually stir flour mixture into reserved pan drippings; cook,
stirring constantly, until thickened and bubbly. Serve gravy with
roast.

SOURCE: Southern Living Magazine, March 1980. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 01-19-95

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