Tasty Tuesday: Spiced Pot Roast

Spiced Pot Roast

4-5 pound chuck roast
1/4 cup shortening
1 tablespoon dry mustard
1 tablespoon salt
1 1/2 tablespoons brown sugar
1/4 teaspoon pepper
1 cup minced onion
1/4 cup cider vinegar
1/4 cup water
6 potatoes pared

Brown meat in shortening.  Put meat and drippings into slow cooker.
Mix mustard, salt, brown sugar, pepper and dump over meat.  Mix minced onion, vinegar and water and add to the meat.  Cover, and cook 4 hours on HIGH.  During the last 45 minutes, add potatoes. 
When done, remove meat and veggies from slow cooker. 

Gravy recipe
Measure liquid and pour into a sauce pan and put on stove. Get a clean, empty jar with a tight fitting lid.  Into the jar, put 2 tablespoons of white flour for each cup of liquid in the sauce pan.  THEN add to the jar 1/2 cup of cold water for each cup of liquid in the sauce pan.  Close the lid tightly on the jar, and shake the heck out of it.  This will mix the water and flour.  Turn the heat on medium on the stove under the meat juices.  Once the juices start to simmer, SLOWLY pour the water flour mixture into it, stirring continually, using a whisk.  This will prevent lumps from forming.  Cook over low-medium heat until the gravy is thickened.  You now have gravy with NO LUMPS.

This recipe goes great with the Noodle Pudding recipe from last week.