Title: Pot Roast & Vegetables
Categories: Beef Entree Vegetable Roast
Yield: 8 Servings

1	tb	Canola oil
2 1/2	lb	Beef round, trimmed of fat
4		Onions, cut in eighths
2	c	Kohlrabi, cut in 1" cubes
2		Potatoes, cut in 2" cubes
4	lg	Carrots, cut in eighths
2		Stalks celery, sliced 1-inch thick
1	c	Dry white wine
1	c	Hot water
2		Sprigs fresh thyme
1		Bay leaf
2	tb	Margarine
2	tb	Flour
2	ts	Salt, divided
1	ts	Pepper, divided

Preheat oven to 300-degrees F. Heat the canola oil in a large flameproof casserole. When hot, add beef and brown on all sides. Remove from oil. Place vegetables (onions through celery) in casserole and brown in remaining oil for about 5 minutes, stirring frequently. Replace beef in casserole with vegetables (This is most easily accomplished by putting the vegetables in a bowl, placing the meast in the casserole, then putting the vegetables around the meat). Add wine, water, thyme, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Bring to a boil on stovetop.

Cover securely and place in oven. Bake for about 2 1/2 to 3 hours or until beef is tender and at registers at least 170-degrees on a meat thermometer. Remove vegetables and beef from the casserole and keep warm.

Pour juices into a glass measuring cup and skim off fat. If juices do not measure at least two cups add hot water to bring it to two cups. Add two tablespoons margarine to the casserole and melt. When melted, mix in flour and cook for one minutes. Add the two cups of juices (or juices and water) gradually back into the casserole, mixing well. Heat until thickened, stirring constantly. Add salt and pepper to taste.

Serve beef, sliced thinly, with vegetables. Enjoy the gravy poured over everything!

Note - If you can't find kohlrabi, use mild turnips; baby turnips are great! For a nice variety, try using a dry red wine such as burgundy or merlot in place of the white wine.

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