Pot Roast with Vegetables

Ingredients

Roast

• 1 (5 pound) bottom round beef roast
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 tablespoon shortening
• 6 whole black peppers
• 1 bay leaf
• 6 medium carrots, pared
• 6 medium onions, peeled
• 1 (16 ounce) can stewed tomatoes

Pot Roast Gravy

• Pan drippings
• 1/4 cup flour
• Salt and pepper

Instructions

Roast

1. Wipe roast well with damp paper towels.
2. Combine flour and salt; rub into surface of meat. In hot shortening in large Dutch oven, brown meat well all over.
3. Add black peppers, bay leaf and 2 cups water; simmer covered, for 1 hour.
4. Turn roast. Add vegetables; simmer covered, for 45 minutes to 1 hour or until the roast and vegetables are tender. Keep warm.
5. Serve with Pot Roast Gravy.

Pot Roast Gravy

1. Pot Roast Gravy: Brown flour in pan drippings in skillet; when brown add water to liquid in pot roast to make 2 1/2 cups. Cook slowly until thick, season to taste.
2. Serve with meat.