Best Pot Roast

• 1/2 Tbsp. salt
• 1/2 Tbsp. pepper
• 4 lb. center cut chuck
• 3 Tbsp. flour
• 1 medium onion, chopped
• 1 clove garlic, minced
• 3 Tbsp. shortening
• 1 c. boiling water
• 3 large carrots (2-inch pieces), halved
• 6 oz. fresh green beans
• 16 oz. stewed tomatoes
• 1 bay leaf
• 2 Tbsp. Kitchen Bouquet

1. Salt and pepper meat; rub with flour.
2. In heavy cast-iron roasting pan, saute onion and garlic until translucent, not brown (15 minutes).
3. Brown meat on both sides after browning onion and garlic.
4. Add boiling water, carrots, beans, tomatoes, bay leaf, Kitchen Bouquet and salt and pepper if desired.
5. Cook covered. Cook 20 minutes (baste).
6. Continue cooking and basting every 15 minutes, turning meat over once.
7. You may need additional water. Cook 2 1/2 to 3 hours until meat is falling apart tender.
8. Remove meat and vegetables.
9. Make gravy from drippings.

salt, pepper, center, flour, onion, clove garlic, shortening, boiling water, carrots, fresh green beans, tomatoes, bay leaf, kitchen

Taken from www.cookbooks.com/Recipe-Details.aspx?id=543347 (may not work)