Ingredients:
4-5 lb. chuck roast
1/4 cup
Crisco shortening
6 russet potatoes, cut into 3/4-1" pieces
1 large onion, cut into 1/2 inch pieces
4-6 cups water
2 tbl. All purpose flour
3 tbl. Salt
3 tbl. Fresh
Black Pepper
Directions:
Cut the chuck roast into pieces approx.
3/4-1" in size, removing any excess
fat. Put into a bowl and
sprinkle the salt and pepper, then mix well to evenly
coat the meat.
Into a preheated pot, add Crisco and when melted and very
hot,
add the meat. Brown the meat quickly, increase the heat if the meat does
not sizzle. When brown, add the onion and cook for two minutes, stirring
often.
Reduce the heat, add the 2 tablespoons of flour and cook for 1 minute. Add
the water and
reduce heat to low. Cook about 1 1/2 hour, then add
the potato's and cook an
additional 1 hour uncovered. Taste and add
salt and pepper if needed.
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