Pot Roast (Four portions)

Ingredients

• 2 1/2 pounds Beef rump roast
• 2 tablespoons Butter (or bacon drippings) (Originally bacon drippings. Substituted with butter for modern preference.)
• 3 tablespoons All-purpose flour
• 1 leaf Bay leaf
• 4 cloves Whole cloves
• 3 cups Boiling water
• 2 teaspoons Salt
• 1/2 teaspoon Black pepper
• 1/4 cup Diced carrots
• 1/4 cup Diced turnips
• 2 tablespoons Chopped onions
• 1/4 cup Celery

Instructions

1. 1Place the butter (or bacon drippings) in a large frying pan over medium-high heat. Roll the beef in the flour, ensuring it's evenly coated.
2. 2When the fat is hot, add the beef to the frying pan and brown thoroughly on all sides, about 5-7 minutes per side, until a nice crust forms.
3. 3Place the browned meat in a large kettle or Dutch oven. Add the diced vegetables (carrots, turnips, onions, celery). Pour the boiling water into the frying pan to deglaze, scraping up any browned bits. Pour the water over the meat and vegetables. Add the bay leaf, cloves, and salt. Cover the pot closely.
4. 4Allow the pot roast to cook very slowly for 3 1/2 hours. Turn the meat after the second hour. Ensure the pot is covered to retain moisture and heat.