Categories: Beef 
      Yield: 8 servings 
  
           -----INGREDIENTS-----               2 lg Carrots; sliced 
      1    4-6 pound Beef Round                2 cn (16 oz) Stewed Tomatoes 
      2 tb Shortening                        1/2 c  - Water 
      1 tb Salt                                2 tb Flour 
      2    Whole cloves of garlic            1/4 c  - Cold water 
      2 lg Onions; sliced                  
  
  AN EXCELLENT POT ROAST GREAT FOR ENTERTAINING 
   
       Dredge the meat in the 1/4 cup flour, season with salt and a little 
  pepper if you like.  Brown slowly on all sides in shortening with garlic 
  cloves in a heavy kettle. Watch that garlic--when it's brown lift it out! 
  Add vegetables, return garlic, season to taste. Add 1/2 cup water. Simmer 
  covered, until tender, about 3-1/2 hours. Turn the pot roast occasionally, 
  adding more water if needed.  Remove the meat, strain vegetables, and 
  measure broth in pot and add enough meat stock to make 2 cups. Blend and 
  add the 2 tablespoons of flour and 1/4 cup cold water. Cook, stirring 
  constantly, until thickened. 
   
  SOURCE:  Mrs. Thomas E. Dewey; The Best In American Cooking (revised 
  through the years) 
   
     Deidre Anne Penrod, Prodigy Food & Wine Board