Pot Roast

Ingredients:

Roast
6 oz. butter
3 medium parsnips
8 small onions
1/4 cup plain flour
3 tablespoons tomato puree
3 large carrots
3 lb. tomatoes
4 medium potatoes
3 beef stock cubes or stock

Procedure:

Heat butter in frying pan, add meat and brown on all sides. Remove meat from pan. Add to pan diced parsnips, peeled whole onions and peeled potatoes, cut in half. Saute gently until vegetables are golden brown. Remove from heat. Add remaining butter to pan, add flour and stir over high heat until flour is brown. Remove from heat, add water and stir until combined. Add crumpled stock cubes, tomato paste, herbs, salt and pepper. Return pan to heat and stir until sauce boils and thickens. Put meat into large saucepan, pour sauce over, bring to boil. Reduce heat, cover and simmer gently 2 hours. Add prepared vegetables, simmer further 30 minutes. Keep meat and vegetables warm on serving plate. Bring sauce in pan to boil until thickened.