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Dutch Oven >

German Pot Roast & Vegetables

3 tablespoons of shortening
one 3 to 4 pound boneless rump roast
1 1/2 teaspoons of salt
1/2 teaspoon of pepper
1 medium onion, peeled and sliced
1 small green pepper, diced
6 medium carrots, scraped and cut into 1 inch slices
3 medium potatoes, peeled and quartered
1/4 cup of all purpose flour
1 cup of water

Melt shortening in a large Dutch oven over medium heat. Add roast and brown roast on all sides; sprinkle with salt and pepper. Top meat with onion, green pepper, carrots, and potatoes. Cover and bake at 300ºF. for 2 hours or until meat is tender.
Remove roast and vegetables to a serving platter; reserve pan drippings in Dutch oven. Combine flour and water; stir until smooth. Pour flour mixture onto pan drippings. Cook over low heat, stirring constantly, until thickened and bubbly. Serve gravy with roast and vegetables. Yield: 8 to 10 servings

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