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

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