Yankee Pot Roast

• 1 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. sugar
• 2 or 3 Tbsp. flour
• 3 or 4 lb. chuck roast
• 2 Tbsp. fat
• 1 bay leaf, broken into pieces
• 2 whole allspice
• a little bunch of parsley
• 2 onions, cut in halves
• 8 carrots, cut in halves
• 8 medium potatoes, cut in halves
• 4 small onions
• 2 Tbsp. flour (optional)
• 1/4 c. cold water (optional)

1. Sprinkle salt, pepper, sugar and flour over a 3 or 4 pound chuck roast (with bone out preferred, don't roll).
2. Brown slowly in fat, adding more as needed.
3. Brown on all sides; adds flavor.
4. When brown, add enough boiling water to cover the bottom of the pot. Add bay leaf (broken into pieces), whole allspice, a little bunch of parsley and 2 onions cut in half.
5. Cover, simmer on low heat about 3 hours.

salt, pepper, sugar, flour, chuck roast, fat, bay leaf, allspice, parsley, onions, carrots, potatoes, onions, flour, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=427006 (may not work)