Pot Roast

• 1/2 tablespoon salt
• 1/2 tablespoon pepper
• 4 pounds chuck steak, center cut
• 3 tablespoons flour
• 1 medium onion, chopped coarsely
• 1 clove minced garlic
• 3 tablespoons shortening
• 1 cup boiling water
• 3 large carrots, halved and cut into 2-inch sections
• 6 ounces fresh green beans, trimmed and cut into 1/2-inch pieces
• 1 pound of ripe tomatoes, cut into eighths (or 16 ounces of canned stewed tomatoes)
• 1 bay leaf
• 2 tablespoons Kitchen Bouquet

1. Salt and pepper meat and rub with flour.
2. In a heavy roasting pan, saute onion and garlic in the shortening until translucent but not brown.
3. Add meat and brown, about 15 minutes.
4. Add water, carrots, beans, tomatoes, bay leaf, Kitchen Bouquet and, if desired, more salt and pepper.
5. Cover pot with aluminum foil and seal.
6. Simmer over low heat on top of the stove for 20 minutes.
7. Unwrap, baste and reseal.
8. Continue basting every 15 minutes (you may need to add water).
9. Scrape onion and garlic from the pan as you baste and turn the roast once during cooking.
10. Continue to cook for 2 1/2 hours, until the meat falls apart.
11. Remove meat and vegetables to a serving dish, leaving pan drippings.
12. Skim fat from the drippings and, over a low heat, add 4 to 6 tablespoons of flour, bit by bit.
13. When the flour is brown, add one to two cups boiling water and stir until the desired consistency is reached.
14. Add salt and pepper to taste.
15. Serve the gravy over pot roast and mashed potatoes.

salt, pepper, chuck steak, flour, onion, garlic, shortening, boiling water, carrots, green beans, tomatoes, bay leaf, kitchen

Taken from cooking.nytimes.com/recipes/2518 (may not work)