Chuck Wagon Pot Roast

• 1 (2- to 3-pound) boneless chuck roast
• 1/4 teaspoon pepper
• 1/4 cup all-purpose flour
• 1/4 cup bacon drippings
• 1 large onion, sliced and separated into rings
• 1 1/2 cups beef broth
• 1/2 cup coffee
• 3 carrots, scraped and cut into 2-inch pieces
• 2 large potatoes, peeled and quartered
• 1 1/2 teaspoons salt, divided
• 2 cups water
• 1/4 cup all-purpose flour

1. Sprinkle roast with pepper; dredge in 1/4 cup flour. Brown roast on all sides in hot bacon drippings in a large Dutch oven. Place onion rings over roast; add beef broth and coffee. Cover and simmer 1 1/2 hours or until meat is tender.
2. Add carrots, potatoes, and 1 teaspoon salt. Cover and simmer an additional 30 minutes or until vegetables are tender. Remove roast and vegetables to a serving dish, reserving cooking liquid in Dutch oven.
3. Combine 2 cups water, 1/4 cup flour, and remaining 1/2 teaspoon salt; blend until smooth. Stir flour mixture into reserved cooking liquid. Cook, stirring constantly using a wire whisk, until smooth and thickened. Serve gravy with roast and vegetables.

chuck roast, pepper, allpurpose, bacon drippings, onion, beef broth, coffee, carrots, potatoes, salt, water, allpurpose

Taken from www.myrecipes.com/recipe/chuck-wagon-pot-roast (may not work)