Yankee Doodle Pot Roast

3 lb to 4 lb beef roast
2 tablespoons salt pork, or 2 slices bacon (for rendered fat)
1 onion; sliced
1/4 cup flour
pinch of salt and pepper
1 cups chicken stock
2 cups water
2 carrots (peeled and chopped into 1 inch pieces)
2 stalks celery ( ya da ya da ya da)
2 Idaho, or medium sized, potatoes (peeled and cubed)
1/2 bay leaf
1/2 teaspoon peppercorns
Rinse and wipe off the meat with a damp cloth. Saute salt pork slowly
until fat is rendered a little and add onion together until onion is
soft. Sprinkle roast with salt and pepper, sprinlke with flour and brown
on all sides in fat. Put meat, on a rack, in a Dutch oven; deglaze the
pan with 1 cup of chicken stock scraping the brown from the skillet and
pour the rest of the liquid over roast. Add remaining ingredients, cover
tightly and bake slowly for about 3 hours at 300 degrees. Make gravy
from the pan drippings.
You can test with a meat thermometer and it should read about 160
degrees. Remove from the pan and let rest. Scoop out vegetables into a
bowl. Add 1 tablespoon of butter and add 2 tablespoons of flour stirring
in a little at a time.
Then slice the roast, place on the plate with the veggies and sing
'Yankee Doodle Came To Town'.