Country Pot Roast Recipe
- 1/3 cup all-purpose flour
- 2 teaspoons salt
- 1/8 teaspoon pepper
- 1 (4 pound) beef chuck pot roast
- 3 tablespoons Crisco® Baking Sticks All-Vegetable Shortening
- 2 cups water
- 1 bay leaf, crushed
- 8 small onions
- 8 small potatoes
- 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.
