Country Pot Roast

Ingredients

• 1  bay leaves crushed
• 4 pound beef chuck 
• 8 small carrots 
• 0.3 cup flour all-purpose
• 1 clove garlic minced
• 0.3 cup bell pepper green chopped
• 8 small onion 
• 0.1 teaspoon pepper 
• 8 small potatoes 
• 2 teaspoons salt 
• 2 medium turnip quartered
• 3 tablespoons shortening crisco®
• 0.5 cup water cold

Equipment

• pot
• dutch oven

Directions

1. Combine 1/3 cup flour, salt, and pepper; coat meat evenly.
2. Melt Crisco in a Dutch oven over medium heat. Brown meat well on all sides.
3. Add 2 cups water and bay leaf. Cover and simmer for 2 hours; do not boil. If needed, add water during cooking.
4. Peel onions and pare potatoes, carrots, and turnips.
5. When meat has simmered for 2 hours, add vegetables to Dutch oven. Cover and simmer for 1 hour or until meat and vegetables are tender.
6. Remove meat and vegetables and arrange on a heated platter; keep warm. Strain liquid and add water, if necessary, to make 1-1/2 cups liquid. Return to Dutch oven.
7. Blend 1/2 cup cold water and 1/4 cup flour until smooth. Slowly stir into pot roast liquid. Cook and stir until gravy thickens and comes to boiling. Cook and stir for 1 minute.
8. Serve with meat.