Categories: Beef Main Dish

Ingredients

• 1/4 cup all-purpose flour, divided
• 1 tsp. sugar
• 1 tsp. salt
• 1/2 tsp. coarsely ground pepper
• 1 (4 lb.) beef shoulder roast
• 2 Tbsp. vegetable oil
• 1 (14 1/2 oz.) can beef broth
• 1 (16 oz.) pkg. baby carrots
• 4 medium baking potatoes, quartered
• 4 small onions, halved
• 3 celery ribs, cut into 1/2-inch cubes
• 1 cup (1 inch) peeled rutabaga cubes
• 1 cup (1-inch) peeled turnip cubes

Directions

1. Stir together 2 Tbsp. flour, sugar, salt and pepper. Rub on roast.
2. Brown all sides of roast in hot oil in a large Dutch oven. Add broth and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 2 hours or until roast is tender. Remove roast and vegetables with a slotted spoon, reserving liquid in pan; keep warm.
3. Whisk together remaining reserved liquid; cook over medium heat, stirring constantly, until thickened. Serve with roast and vegetables.

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