Delicious! Preparation 15 min Cooking 3 h 1/2 onions, finely chopped 1 clove garlic, minced 380 g blade pot roast, or rib roast , cut into large cubes 1 tbsp olive oil 1 tbsp white flour (all purpose 1 1/3 cup beef brot 1 1/3 cup water 1 bay leaf 1 tsp herbes de Provence 1 pinch salt [optiona ground pepper to taste 1 1/2 carrots, cut into large chunks 1 rutabagas, or turnips , cut into large chunks 2 3/4 cups Savoy cabbage, or green , cut into large chunk 4 small potatoes, whole Finely chop the onion and mince the garlic. Cut the meat into large cubes. Heat the oil in a casserole dish or dutch oven over medium heat. Add the meat and brown thoroughly on each side until golden, 7-8 min total, then take the meat out of the pot and set it aside. Add the onion and garlic to the pot, then sauté 3-4 min until the onion is translucent. Stir in the flour and cook 2 min with continuous stirring. Pour in the broth and water gradually, with stirring, then put the...