What I Had For Supper Last Night
I set my cast iron dutch oven on the stove, medium heat. Melted a T of bacon grease in it. Took a shoulder blade roast, rubbed it with seasoning salt, browned it in there. Added most of a beer, turned it down, put the lid on and started preparing vegetables. I peeled and pared a half dozen medium potatoes, peeled and chopped a pound of fresh carrots, peeled and chopped a couple medium onions, crushed and minced a half dozen cloves of garlic. After the roast had simmered an hour, I added all the vegetables and some salt and pepper, simmered another hour. Then I took about a half cup of flour, put it in a jar with salt and pepper, added a cup and a halfof water, shook it up until all was dissolved. Added it slowly to the pot, cover and simmer another half hour.
It was gooooood!!! The meat fall off the bone. As good as any beef pot roast on the planet.