1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
4 lb. chuck roast
1/4 c. bacon drippings
1 tbsp. vegetable oil
2 c. canned chicken broth
2 c. water
2 cloves garlic, crushed through press
1 tsp. thyme
1 bay leaf
6 sm. boiling potatoes, peeled and quartered
2-3 white turnips, peeled and quartered
4 med. carrots, cut into 2-inch lengths
1/4 tsp. chopped parsley

In a small bowl combine the flour, salt and pepper. Coat the roast with the seasoned flour, tapping off any excess. Reserve the remaining dredging flour.

In a Dutch oven or flameproof casserole, heat the bacon drippings and the oil over medium heat. Add the roast and brown slowly, turning to color all sides about 30 minutes. Add more oil if necessary to prevent sticking.

Add the beef broth, water, garlic, thyme and bay leaf. Reduce the heat to low; cover and simmer for 2 hours, turning roast occasionally. Add the potatoes, turnips and carrots. Simmer, covered, until the meat and vegetables are tender, about 30 minutes longer.

Remove the meat and veggies from the Dutch oven; place on a platter and cover loosely with foil to keep warm. Discard bay leaf. Slowly whisk 1 cup of the pot roast liquid into the reserved dredging flour.

Place the Dutch oven over medium high heat and whisk in flour mixture. Bring the gravy to a boil and boil until thickened, 2-3 minutes. Stir in parsley. Slice the pot roast and serve with the vegetables and gravy.