3 to 4 lbs. Boneless chuck roast

Flour

2 tablespoons bacon drippings or oil

1 medium onion, chopped

Water

2 teaspoons salt

¼ teaspoon pepper

8 small potatoes

8 carrots, halved crosswise

8 small white onions, peeled

2 tablespoons flour blended with ¼ cup water

Coat meat with flour, then brown well on all sides in hot oil in deep skillet or Dutch oven. Add chopped onions and sauté until lightly browned and tender. Add 1 ½ cups water. Then add salt and pepper evenly over roast. Bring to boil. Cover and simmer until meat is tender, 3 to 4 hours, adding more water if necessary. Add vegetables and cook 20 to 30 minutes or until tender. Remove roast and vegetables from skillet; keep warm. Measure drippings, add water to make 2 cups and return to skillet. Stir in flour mixture and cook and stir until thickened and smooth; adjust seasonings. Slice meat and serve with vegetables and gravy.

Makes about 8 servings