Chicken Pot Roast

Ingredients
4 tbls butter
1 whole chicken
3 carrots
3 parsnips
8 small onions
4 medium potatoes
1/3 cup plain flour
1.25 litres water
3 chicken stock cubes
3 tbls tomato paste
1 tsp worcestershire sauce
A pinch of mixed herbs
1 tsp sugar
salt and pepper

Heat 2 tbls of butter in a large frypan. Add the chicken and brown it on all sides. Remoce from the pan.
Peel and cut carrots and parsnips into big pieces. Peel onions. Peel the potatoes and cut cut in half.
Saute the veges in the pan until they are golden then remove.
Melt the rest of the butter and add the flour and stir over heat until it is brown but don't burn it.
Remove from the heat and add the water and mix.
Add the stock, tomato paste, worcestershire, herbs, sugar, salt and pepper.
Return to the heat and stir until it boils and thickens.
Put the chicken into a large saucepan and pour over the sauce. Bring to the boil and then reduce heat and cover. Simmer gently for 1 hour.
Add the veges and simmer for another 30 mins or until the veges are tender.
Keep the chicken and veg warm while you bring the sauce to the boil and boil uncovered until a gravy thickness.