Instructions: Wipe meat with damp paper towels. Trim any fat in excess of 1/8 inch and discard. Season meat to taste with salt and pepper. Dredge with flour.

Melt butter in oil in 5-6 quart Dutch oven over medium heat. Brown meat slowly on both sides, turning once.

Remove meat from pan and pour off excess fat. Deglaze pan with 1/2 cup beef broth, scraping browned bits from bottom of pan. Return meat to pan and add remaining 1 cup beef broth. Bring liquid to boil, cover, reduce heat and cook over low heat 1 1/2 hours.

Meanwhile scrub potatoes and peel strip from around center of each one. Peel onions and cut X in both ends. Peel carrots and cut in half lengthwise.

Place vegetables around and over top of roast. Bring liquid back to boil, then cover, reduce heat and simmer 45 minutes to 1 hour, until meat and vegetables are tender.

Remove meat and vegetables to warm platter. Cover loosely with foil to keep warm.

Pour liquid in pan into measuring cup, straining, if desired. Spoon off as much fat as possible, then add enough water to measure 1 1/2 cups. Return liquid to pan and place over medium heat. Combine cornstarch and water and stir into liquid. Stirring constantly, bring mixture to boil, then reduce heat and simmer 2-3 minutes.

Slice roast. Serve with vegetables and gravy.

Note: Additional liquid may be added if lid doesnt fit tightly and too much evaporates during cooking. Oil may be substituted for butter and 1/2 cup red or white wine for beef broth used to deglaze pan.

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