3 to 4 lb. chuck roast
Salt & black pepper
1 c. all-purpose flour
Bacon grease
1 tbsp. season all
1 tsp. garlic powder
1 lb. carrots
6 to 8 lg. potatoes
2 pickled jalapeno peppers, remove seeds & slice
Water

Rub salt and pepper into roast. Turn over in flour and press flour into roast. In 6 quart pressure cooker, pour enough bacon grease to about 1/2 inch. On high heat, brown all sides of roast, turning to crust flour. Pour in water to fill line on cooker. Put in season all and garlic powder. Pressure cook for 30 minutes.

Wash and scrape carrots and cut in 1 inch pieces. Wash and peel potatoes and cut in quarters. When removing seeds from jalapeno use fork and knife. Do not touch with fingers. Cool cooker and be sure all steam is off before opening. Turn or roll potatoes in flour and place in cooker with carrots. Place lid back on and return to heat. Cook 15 to 20 minutes. Cool cooker, be very careful to let all steam escape. Put jalapeno in and cook uncovered 5 minutes.