BEEF POT ROAST and VEGETABLES
Reading edition
1 tablespoon fat 3 to 4-pound chuck roast salt and pepper 1½ cups water 4 medium onions 8 small carrots 4 medium potatoes 3 tablespoons flour
1. Melt fat in Dutch oven. Brown meat on all sides in hot fat. Season generously with salt and lightly with pepper.
2. Add water; cover and cook over low heat about 2 hours until meat is nearly tender. Add onions; cook 10 minutes. Add carrots and potatoes; cook 30-35 minutes longer, or until all vegetables are tender.
3. Remove meat and vegetables to platter. Measure stock in Dutch oven; add water to make 1½ cups. Bring to a boil.
4. Blend flour with ⅓ cup water; stir into boiling stock. Stir constantly until thickened. Season, if necessary, with salt. This makes generous servings for 4 with enough meat left over for another meal.
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