Country Pot Roast

Wonderful for Sunday dinner.

• Ready In: 3 hrs 15 mins
• Serves: 6

Ingredients

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

Directions

1. Mix the 1/3 cup flour, salt and pepper; coat meat.
2. Melt shortning in Dutch oven and brown meat on both sides.
3. Add the 2 cups water and bay leaf, simmer for 2 hours.
4. Add more water if needed during cooking.
5. Add vegetables, garlic and green pepper; cover and simmer for 1 hour.
6. Remove meat and vegetables.
7. Strain pan liquid and add enough water to make 1-1/2 cups.
8. Return to dutch oven.
9. Mix the 1/2 cup flour with water until smooth.
10. Slowly stir into dutch oven, bring to a boil.
11. Cook and stir for 1 minute.
12. Serve gravy with roast and vegetables.