1 2 to 4-pound chuck roast
2 tablespoons cooking oil
1 medium onion, cut into thin wedges
1 teaspoon dried dillweed
1 medium acorn squash
8 small potatoes, peeled (1-1/2 pounds)
3 large carrots, sliced
1/2 cup all-purpose flower
1/2 teaspoon Kitchen Bouquet
- In a Dutch oven brown meat in hot oil. Spoon off fat. Add onion, dillweed, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Bring to boiling; reduce heat. Simmer, covered for 1 hour. Cut squash crosswise into 1-inch-thick slices; discard seeds. Halve slices. Add squash, potatoes and carrots to meat. Simmer 30 minutes or till meat and vegetables are tender. Remove to a platter.
- Skim fat from pan juices. Measure 1-1/2 cup juices. Stir 1/2 cup cold water into the flower; stir into reserved juices. Cook and stir till bubbly. Stir in Kitchen Bouquet; cook and stir 1 to 2 minutes more. Pass with meat. Serves 8.