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