NEW ENGLAND POT ROAST


1/4 cup all purpose flour
1 tbsp. salt
1 tsp. seasoning salt
1 tsp. garlic salt
4-pound beef chuck potroast (arm, blade, chuck eye or cross rib)
2 tbsp. shortening
1 cup water
8 small potatoes, pared and halved
8 medium carrots, halved crosswise and lengthwise
8 small onions
1/2 tsp. salt

Stir together flour and salts; rub mixture on meat thoroughly. Melt shortening
in large skillet or Dutch oven; brown meat over medium heat, about 15 minutes.

Reduce heat. Add water; cover tightly and simmer on top of range or in 325F oven
4 hours or until meat is tender.

About 1 hour before end of cooking time, add vegetables and 1/2 teaspoon salt.
Place meat and vegetables on warm platter; keep warm while making gravy. Serve
gravy with meat and vegetables.

6 to 8 servings.


                                      GRAVY

Pour drippings (fat and juices) into a bowl, leaving brown particles in pan. Let fat
rise to top of drippings; skim off fat, reserving 1/4 cup. Place reserved fat in pan.
Blend in 1/4 cup all purpose flour. Cook over low heat, stirring until mixture is smooth
and bubbly. Remove from heat.

Measure meat juice; add water to measure 2 cups liquid and stir into flour mixture. Heat
to boiling, stirring constantly. Boil and stir 1 minute. Season with salt and pepper.

About 2 cups.