| COUNTRY POT ROAST |
|
|
|
8 Servings1/3 cup all-purpose flour 2 teaspoons salt 1/8 teaspoon pepper 1 beef chuck pot roast (3 to 4 pounds) 3 tablespoons CRISCO Shortening 2 cups water 1 bay leaf, crushed 8 small onions 8 small potatoes (about 1 pound) 8 small carrots 2 medium turnips, quartered 1 clove garlic, minced 1/4 cup chopped green pepper 1/2 cup cold water 1/4 cup all-purpose flour Combine 1/3 cup flour, salt, and pepper; coat meat evenly. Melt Crisco in a Dutch oven over medium heat. Brown meat well on all sides. Add 2 cups water and bay leaf. Cover and simmer for 2 hours; do not boil. If needed, add water during cooking. Peel onions and pare potatoes, carrots, and turnips. When meat has simmered for 2 hours, add vegetables to Dutch oven. Cover and simmer for 1 hour or until meat and vegetables are tender. Remove meat and vegetables and arrange on a heated platter; keep warm. Strain liquid and add water, if necessary, to make 1-1/2 cups liquid. Return to Dutch oven. Blend 1/2 cup cold water and 1/4 cup flour until smooth. Slowly stir into pot roast liquid. Cook and stir until gravy thickens and comes to boiling. Cook and stir for 1 minute. Serve with meat. |
