FLEMISH POT ROAST
4 to 6 Servings

2 tablespoons Butter Flavor CRISCO Stick
 or 2 tablespoons Butter Flavor CRISCO all-vegetable shortening
2-1/2 to 3 pounds beef chuck roast
1 cup water plus 2 teaspoons instant beef bouillon granules
3/4 teaspoon garlic salt
1/4 teaspoon pepper
4 whole allspice
1 large bay leaf
4 small potatoes, quartered
3 medium carrots, peeled and cut into 3-inch pieces
1 medium onion, cut into wedges

Gravy:
1/4 cup all-purpose flour
1/4 cup cold water
1/2 teaspoon bouquet sauce, optional

Preheat oven to 325ºF. In large skillet melt
 Butter Flavor Crisco. Add beef.
 Brown over medium-high heat.
Transfer beef and drippings
 to roasting pan or 3-quart casserole.
 Add water with the beef boullion granules,
 garlic salt, pepper, allspice and bay leaves.
 Cover. Bake at 325ºF for 1-1/2 hours.
Arrange potatoes, carrots and onion around beef.
 Re-cover and bake for 1 to 1-1/2 hours longer,
 or until meat is fork tender. Remove bay leaf.
Transfer beef and vegetables to platter.
Cover with foil and set aside.
For gravy, pour drippings into 2-cup measure.
 Add enough water to make 2 cups.
 Pour into 1-quart saucepan.
Blend flour and 1/4 cup cold water together.
 Blend into juices. Heat to boiling, stirring constantly.
Cook and stir until mixture thickens.
 Stir in bouquet sauce. Serve with pot roast.