I am a really huge fan of this roast beef. It is QUITE delectable.

Braised Beef with Root Vegetables

source: Lisa Hawks
(I think she originally found it here)

Ingredients:

• 3 T. flour
• 1 ½ T. oil
• 1 (1-2 pounds) boneless chuck roast, trimmed of fat
• 1 tsp. salt, divided
• ½ tsp. pepper
• 4 garlic cloves, crushed
• 2 cups beef broth
• ½ cup apple cider or gingerale
• 1 bay leaf
• 3 carrots, peeled and cut diagonally into ½-inch-thick slices
• 4 small turnips or potatoes, peeled and cut into wedges
• 1 medium onion, peeled and cut into wedges
• ¼ cup chopped fresh parsley

Directions:

1. Preheat oven to 300-degrees.  
2. In a large frying pan, heat oil over medium-high heat. Sprinkle beef on all sides with ½ tsp. of the salt and the pepper; dredge in flour. Add beef to pan; cook 10 minutes, turning to brown on all sides. Remove to roasting pan.  
3. Add garlic, broth, cider and bay leaf to frying pan, scraping to remove browned bits; bring to a boil.  
4. Pour over the roast, cover and bake for 1 ½ hours. 
5.  Add carrots; cover and cook 25 minutes.  
6. Add remaining salt, turnips or potatoes, and onion; cover and cook an additional hour, or until vegetables are tender and beef is fork-tender. 
7.  Sprinkle with parsley and bake another 5 minutes. Slice beef and serve with veggies and juices.