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Irish Pot Roast

5 pounds beef sirloin roast
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
3 tablesoons vegetable oil
3/4 cup water
1 MAGGI® Instant Beef Bouillon, crushed
1 teaspoon crushed dried thyme
6 medium potatoes, peeled and halved
1 pound leeks, thoroughly washed and cut into 2-inch pieces

1. Dust a beef sirloin roast with a mixture of flour, salt and pepper. Reserve any excess. Brown the roast in a saucepan in oil; drain. Add water to the roast along with beef bouillon cube and thyme. Cook, tightly covered, over low heat 2 to 2 1/2 hours, or until almost tender.
2. Add potatoes to the roast and cook covered 40 minutes. Add leeks and cook 20 minutes, or until the vegetables are tender.
3. Remove to a platter. Stir the remaining flour mixture into the pan juices and cook until thickened, stirring constantly, about 3 to 5 minutes.

Makes 10 servings.