German Pot Roast And Vegetables

Recipe from

Oxmoor House


3 tablespoons shortening
1 (3- to 4-pound) boneless rump roast
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 medium onion, peeled and sliced
1 small green pepper, diced
6 medium carrots, scraped and cut into 1-inch slices
3 medium potatoes, peeled and quartered
1/4 cup all-purpose flour
1 cup water


Melt shortening in a large Dutch oven over medium heat. Add roast, and brown roast on all sides; sprinkle with salt and pepper. Top meat with onion, green pepper, carrots, and potatoes. Cover and bake at 300° for 2 hours or until meat is tender.

Remove roast and vegetables to a serving platter; reserve pan drippings in Dutch oven. Combine flour and water; stir until smooth. Pour flour mixture into pan drippings. Cook over low heat, stirring constantly, until thickened and bubbly. Serve gravy with roast and vegetables.