1. Salt and pepper roast and dredge in flour. Heat oil in dutch oven (you can also use bacon drippings if you prefer) and add roast. Brown roast on all sides. 2. Cover roast with onion rings and add coffee and broth. Cover and simmer on stovetop for 1 1/2 hours. 3. Add carrots and potatoes and 1 tsp salt. Cover and continue cooking for 30 more minutes or until vegetables are tender. 4. Remove roast and vegetables to serving dish. Keep remaining liquid in dutch oven. 5. Mix 2 cups water,1/4 cup flour, and 1/2 tsp salt; blend with whisk until smooth. Add mixture to reserved liquid in dutch oven. Cook, while stirring with whisk until thickened. 6. Serve with roast and vegetables. ---------------------------------------------------------------------------
Nutrition
Ingredients
