| | Directions | | Heat salad oil in large skillet or Dutch oven. Wipe meat with damp cloth, sprinkle with pepper and 2 tsp. of the salt; slowly brown in hot fat about 15 minutes on each side. Reduce heat; add 1/2 cup of water in small quantities as needed. Add onions continue to cook, covered, about 30 min longer. Add carrots and potatoes, and sprinkle with remaining salt. Cover, simmer for 30 min until meat and vegetables are tender, turn occasionally. Remove to severing platter, keep hot. Make a paste of flour and remaining water and add to hot juices. Heat to boiling, stir to keep smooth. Serve in gravy boat immediately. Serve 6-8 |
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| Ingredients | | - |  | 1/4 cup Salad Oil |
| - | | 3 pounds beef pot roast |
| - | | 1/2 teaspoon pepper |
| - | | 4 teaspoons Salt |
| - | | 3 1/2 cups hot water |
| - | | 6 onions peeled (medium) |
| - | | 6 carrots, scraped and cut up. (medium) |
| - | | 6 potatoes, peeled and cut up. (medium) |
| - | | 1/4 cup flour |
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