Pot Roast

Name: Pot Roast
Ingredients: 1 (4-pound) boneless chuck roast; 1/8 pound salt pork, thinly sliced; 1/8 teaspoon pepper; 1 clove garlic, minced; 1 teaspoon salt; 2 tablespoons all-purpose flour; 1/4 cup shortening; 2 medium onions, sliced; 1 bay leaf; 1 cup water

10 ingredients

3 steps

Ingredients

1 (4-pound) boneless chuck roast
1/8 pound salt pork, thinly sliced
1/8 teaspoon pepper
1 clove garlic, minced
1 teaspoon salt
2 tablespoons all-purpose flour
1/4 cup shortening
2 medium onions, sliced
1 bay leaf
1 cup water

Directions

1

Cut deep slits randomly in roast. Rub salt pork slices with pepper, and insert slices into slits. Rub entire surface of roast with garlic, salt, and flour.
2

Brown roast on all sides in hot shortening in a large Dutch oven. Add sliced onion, bay leaf, and 1 cup water. Cover and simmer 2 1/2 hours or until meat is tender.
3

Transfer roast to a serving platter. Remove bay leaf from gravy and discard. (Gravy may be thickened with additional flour, if desired). Serve gravy with roast.