Pot Roast with Winter Vegetables

                    Prep time --1 hour  -- Cooking time about 2 1/2 hours

2      tablespoons vegetable oil

4      pounds boneless beef roast  ( rump, chuck. sirloin tip  or bottom round )

3      large yellow onions  , 1 chopped and 2 quartered

2      tablespoons salt

1/2   teaspoon black pepper

1/2   cup cold water

1      pound tiny ( about 1 inch in diameter ) red skin potatoes , scrubbed

2      medium-size carrots , peeled and cut into 1-inch chunks

2      medium-size parsnops , peeled and quarteded lengthwise

1      pound rutabaga , peeled and cut into 1-inch chunks

4      whole gerlic cloves, peeled

3      cups canned reduced-sodium beef stock

1/4  cup unsifted  all purpose flour

1)  In a 6-quart Dutch oven over moderately high heat ... heat oil for 1 minute . Pat beef dry , add to Dutch oven and brown well on all sides , remove beef and set aside .

2)   Add chopped onion to dutch oven and cook , stirring until golden --- about 5 minutes . Return beef  and accumulated juices to Dutch oven and  sprinkle with 1/4 teaspoon pepper . Add water , reduce the heat to low , and simmer covered for 1 1/2 hours .

3)     Add patotoes , carrots , parnips , rutabaga , quartered onions , garlic , cup over the stock , and the remaining  1 teaspoon salt and 1/2 teaspoon pepper . Simmer covered  until ingredients are tender - 15 -60 minutes .

4)    Remove meet and vegetables to a heated serving platter , cover , and keep warm . Skim off any fat from drippings . In a small bowl , whisk 1/2 cup of the remaining stock into the flour.

5)    Add the remaining 2 cups stock to Duch oven and cook over moderately high heat , stirring to loosen brown bits , for 2 minutes . Slowly blend in flour mixture  and cook , stirring until mixture boils and thickens . Cook , stirring about 1 minute more .

6)    Carve beef across the grain into thick slices , serve with vegetables and top with gravy .

Makes 6 servings....