Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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