Beef à la Mode

Call it pot roast, raised beef, or beef a la mode, but the process is the same: long, slow cooking in liquid tenderizes and flavors a tough cut of meat. The savory sauce is the bonus.
 * Contributed by Catsrecipes Y-Group
 * Source: The Fannie Farmer Cookbook by Marion Cunningham
 * Serves 10

Ingredients

 * 4 tbsp shortening, vegetable oil, or salt pork
 * 2 tbsp flour
 * 4 lbs boneless round or chuck roast
 * ⅓ cup diced carrot
 * ⅓ cup diced turnip
 * ⅓ cup diced celery
 * salt
 * freshly ground pepper
 * 3 sprigs parsley
 * 1 bay leaf
 * 2 cups water

Directions

 * 1) Place a Dutch oven or heavy pot with a lid over medium-high heat.
 * 2) Add the shortening.
 * 3) Flour the beef on all sides and brown in the melted fat.
 * 4) Remove and set aside.
 * 5) Spread the diced vegetables on the bottom of the pot.
 * 6) Place the beef on top and sprinkle with salt and pepper to taste.
 * 7) Add the parsley, bay leaf, and water.
 * 8) Cover closely and simmer for 3 hours.
 * 9) Remove the meat and slice it.
 * 10) Strain the juices, spoon some over the meat, and serve the rest as a sauce.