Pot Roast (with Parsnips, carrot, mushrooms, onions) and orzo

Pot Roast is the perfect meal to enjoy when the weather gets cooler. And it finally has this Fall. It warms you instantly. I usually make it on a Sunday when I have more time, but tonight seemed appropriate since it was really chilly here today.The parsnips add a sweet flavor and help thicken the gravy, you can take the meat and vegetables out of the post and serve the gravy separately.

Ingredients:

1 1/2 pound beef pot roast (roughly)
6 carrots, peeled and cut into big chunks
5 parsnips, peeled, cut into chunks
2 cups fresh button mushrooms, quartered
2 sprigs fresh thyme
2 tbsp canola oil
2 cups beef (or chicken) broth
3 tbsp flour
1 large white onion, sliced
2 cloves garlic,minced

Dredge roast in flour and shake off excess. Heat oil in a Dutch Oven until very hot. Add roast and brown on both sides. Sprinkle each side with 1 tsp kosher salt and 1 tsp cracked black pepper. Add onions an garlic to sides around the roast and cook 3 min until soft. Add carrots, parsnips, thyme, and broth.Add 1 tsp kosher salt and 1 tsp pepper. over and bake in a 350 degree oven for 2 hours. Uncover and add mushrooms and Worcestershire sauce. Cook another 40 min. Serve with mashed potatoes, rice or, my family's favorite- orzo cooked in chicken broth with a little garlic, olive oil and pepper.

No picture, dinner was late and we were hungry!!