1/8 lb. salt pork, cut into 1/8" dice
4 lb. chuck roast (salt & pepper to taste)
1 bay leaf
2 cloves garlic, sliced
2 tsp. whole thyme leaves
1/2 c. chopped parsley
6 carrots, cut into 1" pieces
6 med. yellow onions, cut in half
1 turnip, peeled & cut into 1/2" dice
6 potatoes, cut in half
4 tbsp. butter
4 tbsp. flour
Kitchen Bouquet (optional)

Heat a large Dutch oven, about 6-7 quarts and brown the salt pork. Remove the pork from the pan, leaving the fat in the pan. Salt and pepper the chuck roast and brown it in the fat. Brown it well on both sides, turning it with a wooden fork or spatula so you do not puncture the meat.

When brown, add 2 cups of water to the pot and then the bay leaf, garlic, thyme and parsley. Cover and simmer slowly for 2 hours, keeping about 1 cup of water in the bottom of the pot. Add the carrots, onion and turnips; cover and cook for 1/2 hour. Watch that there is always a cup of water in the bottom of the pot. Add the potatoes and cook until the potatoes are tender. (Watch that water.)

Prepare a roux of the flour and butter by melting the butter in a small frying pan and stirring in the flour. Cook for a few moments. Remove the meat and vegetables from the pan and place on a serving platter. Thicken the gravy with the roux. Use as much as or little roux as you like. The thickness of the gravy is up to you. Correct the seasoning in the gravy and serve with the pot roast. You may wish to darken the gravy with Kitchen Bouquet.