Country Pot Roast

• flour↗1⁄3 cup
• salt↗1 teaspoon
• pepper↗1⁄4 teaspoon
• (3 1/2 lb) boneless beef chuck roast↗1 lb
• shortening↗3 tablespoons
• water↗2 cups
• bay leaf↗1
• onions, wedges↗2 cups
• small potatoes↗8
• carrots, chunks↗2 cups
• medium turnips, quartered2
• cloves garlic, minced↗2 cloves
• chopped green pepper1⁄4 cup
• cold water1⁄2 cup
• flour↗1⁄4 cup

Step-by-step instructions

1. 1

   Mix the 1/3 cup flour, salt and pepper; coat meat.

2. 2

   Melt shortning in Dutch oven and brown meat on both sides.

3. 3

   Add the 2 cups water and bay leaf, simmer for 2 hours.

4. 4

   Add more water if needed during cooking.

5. 5

   Add vegetables, garlic and green pepper; cover and simmer for 1 hour.

6. 6

   Remove meat and vegetables.

7. 7

   Strain pan liquid and add enough water to make 1-1/2 cups.

8. 8

   Return to dutch oven.

9. 9

   Mix the 1/2 cup flour with water until smooth.

10. 10

    Slowly stir into dutch oven, bring to a boil.

11. 11

    Cook and stir for 1 minute.

12. 12

    Serve gravy with roast and vegetables.