Cindy's Small Pot Roast - Cindys Recipes

Ingredients

• 1 lb. beef roast (I used beef shoulder arm roast)
• 1/2 lb. potatoes (peeled and cut into large chunks (1 1/2-2"))
• 1/2 lb. carrots (peeled and cut into large chunks (1 1/2-2"))
• 8 pearl onions (peeled)
• 2 tsp. sage (dried)
• 2 tsp. thyme (dried)
• 6 C beef bouillon (hot, enough to completely cover roast and veggies)
• 1 Tbsp olive oil
• salt and pepper to taste (I like kosher salt for this)
• 2 Tbsp all-purpose flour