Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    boneless beef chuck roast
   2      tablespoons   shortening
                        salt and pepper -- to taste
   8      small         potatoes
   5      small         onions
   6      medium        carrots
   1 1/2  cups          water
   2      tablespoons   flour and
                        enough water to make a paste

Preparation:

Salt and pepper the roast. Heat shortening in large dutch oven over high heat. Add meat, brown all sides. Add a little water to pan, and cover with lid. Reduce heat to medium. Simmer for an hour. Check often. Turn meat over a few times during cooking. You might have to add more water as needed. Leave lid cracked on top a little to let moisture escape. Prepare your carrots, potatoes and onions. Chop up onions, cut carrots in half and cut potatoes into chunks. Add to the roast after 1 hour cooking is up. Spr inkle with more salt and pepper. Cook for another hour so that vegetables are tender. Remove meat and vegetables from the pan. Add 1 1/2 cups water to pan. Bring to a boil. Turn heat down a little. Add flour paste to water and use a wisk and stir vigorously until smooth. Taste and season as needed. Slice the roast. Serve the vegetables. Put gravy in gravy bowl. Note: The amount of time required for cooking the vegetables depends on their size. You can thicken the gravy with cornstarch or cream.