1/4 c. Gold Medal all-purpose flour
2 tsp. salt
1/2 tsp. pepper
4 to 5 lb. boneless beef shoulder pot roast
1 tbsp. shortening
1/2 c. water
4 med. stalks celery, sliced (about 2 cups)
3 med. potatoes, pared and cut into 1/2-inch cubes (about 2 c.)
2 c. diced carrots
2 c. 1/2-inch cubes rutabaga or yellow turnips
1 lg. onion, chopped (about 1 cup)

Mix flour, salt and pepper; rub over beef roast. Heat shortening in 12-inch skillet or Dutch oven until melted. Cook beef in shortening until brown on all sides; drain. Add water. Heat to boiling; reduce heat. Cover tightly and simmer on top of range or in 325 degree oven for 2 hours.

Arrange vegetables around beef. Add 1/4 cup water if necessary. Cover and simmer about 45 minutes, stirring vegetables occasionally, until beef and vegetables are tender. Remove beef and vegetables from skillet. Skim fat from broth. Serve broth with beef. Makes 12 servings.