Farm Pot Roast
An excellent pot roast, great for entertaining. 20
beef, round steak
tomatoes, stewed, canned
Dredge the meat in the ¼ 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 ½ cup water.
Simmer covered, until tender, about 3½ 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 ¼ cup cold water.
Cook, stirring constantly, until thickened.