Country Pot Roast

Serving Size: 8 Servings

1/3 cup Pillsbury BEST All Purpose Flour
2 tsps. salt
1/8 tsp. freshly ground black pepper
1 (3 to 4 lb.) beef chuck pot roast
3 tbsps. Crisco Pure Olive Oil
2 cups water
1 bay leaf, crushed
8 small onions
8 small potatoes (about 1 pound)
8 small carrots
2 medium turnips, quartered
1 clove garlic, minced
1/4 cup chopped green pepper

GRAVY

1/2 cup cold water
1/4 cup Pillsbury BEST All Purpose Flour

1. Combine 1/3 cup flour, salt and pepper; coat meat evenly.

2. Heat oil in a Dutch oven over medium heat. Brown meat well on all
sides. Add 2 cups water and bay leaf. Cover and simmer 2 hours; do not
boil. If needed, add water during cooking.

3. Peel onions; pare potatoes, carrots and turnips. Remove pan from
heat after 2 hours; add all vegetables. Simmer, covered, an additional
1 hour or until meat and vegetables are tender.

4. Remove meat and vegetables. Arrange on a heated platter; keep warm.
Strain liquid; add water, if necessary, to make 1 1/2 cups liquid.
Return to Dutch oven.

GRAVY

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. Serve with meat.

(Taste Of Home)