Pot Roast II

• Ready In: 4 hrs
• Serves: 4-5

Ingredients

• 1  blade roast (about 6 0z of meat per person)
• 1  clove garlic
• 1⁄4 cup flour
• 2  tablespoons  oil
• 1  green pepper, cored and diced
• 1  red pepper, cored and diced
• 3  big carrots, sliced thin
• 1  turnip, diced
• 1  medium onion, stuck with with three cloves
• 3  whole black peppercorns
• 1  bay leaf
• 2  cups beef broth
• 1  tablespoon Worcestershire sauce
• 1  tablespoon thyme
• 1  tablespoon basil
• 1  teaspoon cumin
• 1  teaspoon mace
• 1  teaspoon turmeric
• 1  teaspoon rosemary
• 1  teaspoon  coriander (optional)

Directions

1. Start with boiling the broth.
2. Thaw the roast completely and wait until it's room-temperature. Rub it with the garlic. Put it into a bag with the flour and shake thoroughly.
3. Make sure every square inch of the roast is floured, but pat it between your hands to dust off excessive amounts.
4. Heat the oil in a big, coverable caserole until it is fragrant. Brown the roast on both sides (do not seer). Once you've flipped the roast, add the peppers, carrots, and turnip.
5. Pour in the boiling broth.
6. Add the onion stuck with cloves, the pepper corns, and the bay leaf.
7. Bring to a boil, cover then reduce heat to low (or, optionally, place in an oven preheated to 300 Deg.
8. F). This requires 2-3 hours to cook right. Flip the roast over once every hour.
9. Before the last hour, add the Worcestershire sauce, thyme, basil, cumin, mace, turmeric, and rosemary.
10. Remove the bay leaf, onion, and pepper corns before serving.
11. Naturally, the broth and vegetables go with it. Serves best with rice, but potatoes are more traditional.
12. Andrew Bernstein Montreal, CANADA