Title: Farm Pot Roast
Categories: Beef
Yield: 8 Servings

1		4-6 pound Beef Round
2	tb	Shortening
1	tb	Salt
2		Whole cloves of garlic
2	lg	Onions; sliced
2	lg	Carrots; sliced
2	cn	(16 oz) Stewed Tomatoes
1/2	c	- Water
2	tb	Flour
1/4	c	- Cold water

AN EXCELLENT POT ROAST GREAT FOR ENTERTAINING

Dredge the meat in the 1/4 cup flour, season with salt and a little pepper if you like. Brown slowly on all sides in shortening with garlic cloves in a heavy kettle. Watch that garlic--when it's brown lift it out! Add vegetables, return garlic, season to taste. Add 1/2 cup water. Simmer covered, until tender, about 3-1/2 hours. Turn the pot roast occasionally, adding more water if needed. Remove the meat, strain vegetables, and measure broth in pot and add enough meat stock to make 2 cups. Blend and add the 2 tablespoons of flour and 1/4 cup cold water. Cook, stirring constantly, until thickened.

SOURCE: Mrs. Thomas E. Dewey; The Best In American Cooking (revised through the years)

Deidre Anne Penrod, Prodigy Food & Wine Board

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