AN EXCELLENT POT ROAST GREAT FOR ENTERTAINING Dredge the meat in the quarter 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 half cup water. Simmer covered, until tender, about 3- half 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 quarter 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