Meats & Main dishes > Pot Roast >
| | Chuck Wagon Pot Roast
one 2 to 3 pound boneless chuck roast
1/4 teaspoon of pepper
1/4 cup of all purpose flour
1/4 cup of bacon drippings
1 large onion, sliced and separated into rings
1 1/2 cup of beef broth
1/2 cup of coffee
3 carrots, scraped and cut into 2 inch pieces
2 large potatoes, peeled and quartered
1 1/2 teaspoons of salt, divided
2 cups of water
1/4 cup of all purpose flour
Sprinkle roast with pepper; dredge in 1/4 cup flour. Brown roast on all sides in hot bacon drippings in a large Dutch oven. Place onion rings over roast; add beef broth and coffee. Cover and simmer 1 1/2 hours or until meat is tender.
Add carrots, potatoes and 1 teaspoon of salt. Cover and simmer an additional 30 minutes or until vegetables are tender. Remove roast and vegetables to a serving dish, reserving cooking liquid in Dutch oven.
Combine 2 cups of water, 1/4 cup flour, and remaining 1/2 teaspoon of salt; blend until smooth. Stir flour mixture into reserved cooking liquid. Cook, stirring constantly using a wire whisk, until smooth and thickened. Serve gravy with roast and vegetables. Yield: 6 to 8 servings
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