Rhodes Roast

Ingredients

• Vegetable oil - 2 tablespoons
• Flour - 2 tablespoons
• Beef broth - 2 cups
• Salt and pepper - To taste
• Thyme - 2 sprigs
• Rosemary - 2 sprigs
• Garlic - 4 cloves, minced
• Potatoes - 4 medium, cubed
• Carrots - 4 medium, sliced
• Onion - 1 large, chopped
• Beef roast - 3 pounds

Instructions

1. Preheat the oven to 325°F.
2. Season the beef roast with salt and pepper.
3. Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat.
4. Sear the beef roast on all sides until browned.
5. Remove the beef roast from the pot and set aside.
6. In the same pot, add the chopped onion, sliced carrots, cubed potatoes, minced garlic, rosemary, and thyme.
7. Cook for 5 minutes, or until the vegetables are slightly softened.
8. Sprinkle the flour over the vegetables and stir to coat.
9. Pour in the beef broth and bring to a simmer.
10. Return the beef roast to the pot, cover with a lid, and transfer to the preheated oven.
11. Roast for 2.5 to 3 hours, or until the beef is tender and easily shreds with a fork.
12. Remove the pot from the oven and let the roast rest for 10 minutes before serving.
13. Slice or shred the beef roast and serve with the vegetables and pan juices.