5 (5 lb.) chuck roast
1 1/2 tsp. salt
1/4 tsp. pepper
Flour
4 lg. cloves garlic
1/4 c. shortening
1/2 c. water
2 tsp. fresh squeezed lemon juice
1/2 med. onion
1 sm. lemon thinly sliced
1 to 2 tbsp. flour
1/4 c. water

Season roast on all sides with salt and pepper. Coat well with flour. Quarter 2 cloves of garlic. Add to hot shortening in large deep pot. Saute until dark brown; discard.

Add pot roast, brown very slowly on all sides. Crush or finely mince remaining garlic. Add to hot fat in bottom of pan and saute for about 10 seconds. Add a mixture of 1/2 cup water, lemon peel and juice.

Top roast with onion and lemon slices. Cover and simmer very gently for about 2 hours or until tender.

Remove roast to heated serving platter. For gravy, strain pan drippings into saucepan; skim off excess fat. Blend 1 to 2 tablespoons flour into 1/4 cup water until smooth. Stir into drippings. Bring to a boil over medium heat stirring constantly, boil about 1 minute. Makes 6 to 8 servings.