3 1/2 to 4 1/2 lb. beef pot roast
2 tbsp. all purpose flour
3 tbsp. shortening
1 env. dry onion soup mix
1 1/2 c. apple cider
1/2 tsp. celery seed
6 parsnips, cut lengthwise
6 carrots, cut lengthwise
Flour
Water
2 tbsp. chopped parsley

Dredge roast in flour. Melt shortening in Dutch oven and brown roast. Pour off drippings. Combine dry onion soup mix, apple cider and celery seed. Stir to dissolve and add to meat in pan. Cover and cook slowly on top of stove for 2 hours or until meat is nearly done.

Add parsnips, carrots and continue cooking for 50 minutes. Remove meat and vegetables to platter and garnish with parsley.

Gravy: Thicken cooking juices in pan with a paste of 1 tablespoon flour and 1 tablespoon of cold water for each cup of cooking juice. Boil at least 5 minutes to cook flour thoroughly. Sprinkle 1 tablespoon parsley in gravy. For a clearer sauce, substitute 1 tablespoon cornstarch for each tablespoon of flour. Serve over noodles.

Serves 6.