Pot Roast With Vegetables - cooking recipe

Ingredients

1 (4 to 5 lb.) chuck roast
salt and pepper
all-purpose flour
3 Tbsp. shortening
1/4 tsp. thyme or marjoram
1/2 c. onion, chopped
1/2 c. water
8 medium carrots
8 small onions
4 medium potatoes, quartered

Preparation

Sprinkle roast with salt and pepper and roll in flour.
Melt shortening in heavy skillet and brown roast slowly and thoroughly. Sprinkle meat with thyme or marjoram and chopped onion.
Add water; cover tightly and cook slowly over low heat for 2 1/2 hours or until tender.
Turn meat 2 or 3 times during cooking.
Add vegetables.
Cover and cook until meat and vegetables are tender, about 20 minutes.
To make gravy, thicken juices with flour and water paste.