1/4 c. flour
2 tsp. salt
1/2 tsp. pepper
4 to 5 lb. pot roast
1 tbsp. oil
1/2 c. water
2 c. sliced celery
3 potatoes, cut and pared into 1/2 inch cubes
2 c. diced carrots
2 c. 1/2 inch cubes rutabaga or yellow turnips
1 c. chopped onions

Mix flour, salt and pepper; rub over beef roast. Heat oil in Dutch oven until hot. Brown roast on all sides. Drain fat; add water. Heat to boiling, reduce heat. Cover tightly and simmer on range top or in 325 degree oven for 2 hours.

Arrange vegetables around beef. Add 1/4 cup water, if necessary. Cover and simmer for about 45 minutes, stirring vegetables occasionally. Remove beef and vegetables. Skim fat from broth and serve broth with beef.