Country Pot Roast - cooking recipe

Ingredients

1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 (3 1/2 lb) boneless beef chuck roast
3 tablespoons shortening
2 cups water
1 bay leaf
2 cups onions, wedges
8 small potatoes
2 cups carrots, chunks
2 medium turnips, quartered
2 cloves garlic, minced
1/4 cup chopped green pepper
1/2 cup cold water
1/4 cup flour

Preparation

Mix the 1/3 cup flour, salt and pepper; coat meat.
Melt shortning in Dutch oven and brown meat on both sides.
Add the 2 cups water and bay leaf, simmer for 2 hours.
Add more water if needed during cooking.
Add vegetables, garlic and green pepper; cover and simmer for 1 hour.
Remove meat and vegetables.
Strain pan liquid and add enough water to make 1-1/2 cups.
Return to dutch oven.
Mix the 1/2 cup flour with water until smooth.
Slowly stir into dutch oven, bring to a boil.
Cook and stir for 1 minute.
Serve gravy with roast and vegetables.