Recipes

Pot Roast

3-4 lb beef chuck roast
2T flour
2T shortening
1 medium onion, sliced
2 bay leaves
1 clove garlic, minced
4 onions, quartered
8 carrots, peeled and cut into chunky pieces
8 red potatoes, scrubbed and quartered

Rub roast with flour.  In a Dutch oven, heat shortening and brown roast slowly on all sides. Season with 2tsp salt and 1/4tsp pepper.  Add sliced onion, bay leaves, garlic, and enough hot water to come about halfway up roast.  Cover and cook in a 350 degree oven for 2 hours.
Add onions, carrots, and potatoes.  Sprinkle vegetables with 1 1/2tsp salt and cook for 1 1/2 hours longer or until meat and vegetables are tender.