Pot Roast with Vegetables

1 (5 pound) bottom round beef roast
2 tablespoons flour
1 teaspoon salt
1 tablespoon shortening
6 whole black peppers
1 bay leaf
6 medium carrots, pared
6 medium onions, peeled
1 (16 ounce) can stewed tomatoes

Wipe roast well with damp paper towels.

Combine flour and salt; rub into surface of meat. In hot shortening in large Dutch oven, brown meat well all over. Add black peppers, bay leaf and 2 cups water; simmer covered, 1 hour.

Turn roast. Add vegetables; simmer covered, 45 minutes to 1 hour or until the roast and vegetables are tender. Keep warm.

Serve with Pot Roast Gravy.

Pot Roast Gravy:
Pan drippings
1/4 cup flour
Salt and pepper

Brown flour in pan drippings in skillet; when brown add water to liquid in pot roast to make 2 1/2 cups. Cook slowly until thick, season to taste. Serve with meat.