Pot Roast - cooking recipe

Ingredients

2 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
3 lb. beef chuck pot roast (armor blade)
1 Tbsp. shortening
1/4 c. water
1 Tbsp. vinegar
6 small potatoes, peeled
6 carrots, quartered
1/4 tsp. salt
4 or 5 zucchini (about 1 lb.), quartered
1/2 tsp. salt

Preparation

Mix flour, 1 teaspoon salt and pepper; rub on the meat.
Melt shortening in a large skillet and brown meat over medium heat slowly.
Drain off fat and add water and vinegar.
Cover and simmer until tender, 2 1/2 to 3 hours, adding a little water, if necessary.