Country Pot Roast

• 1/3 cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 (3 1/2 lb) 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

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.

flour, salt, pepper, boneless beef chuck roast, shortening, water, bay leaf, onions, potatoes, carrots, garlic, green pepper, cold water, flour

Taken from www.food.com/recipe/country-pot-roast-41369 (may not work)