2 to 3 lb. boneless chuck roast
1/4 tsp. pepper
1/4 c. all-purpose flour
1/4 c. bacon drippings
1 lg. onion, sliced and separated
1 1/2 c. beef broth
1/2 c. coffee
3 carrots, cut into 2 inch pieces
2 lg. potatoes, peeled and quartered
1 1/2 tsp. salt, separated
2 c. water
1/4 c. all-purpose flour

Sprinkle roast with pepper, dredge in 1/4 cup flour. Brown roast in hot bacon drippings in large Dutch oven. Place onion over roast, add beef broth and coffee. Cover, simmer 1 1/2 hours or until tender. Add carrots, potatoes and 1 teaspoon salt. Cover and simmer 30 minutes more.

Remove roast, and vegetables. Combine 2 cups water, 1/4 cup flour and remaining salt, blend until smooth. Stir into liquid. Cook stirring constantly until smooth and thick. Serve over meat and vegetables. 6 to 8 servings.