Chuck  Wagon  Pot  Roast

2 to 3 lb. boneless chuck roast
1/4 tsp. pepper
1/4 cup all-purpose flour
1/4 cup bacon drippings
1 lg. onion, sliced and separated
1 1/2 cup beef broth
1/2 cup coffee
3 carrots, cut into 2 inch pieces
2 lg. potatoes, peeled and quartered
1 1/2 tsp. salt, separated
2 cup water
1/4 cup all-purpose flour

 Sprinkle roast with pepper, dredge in 1/4 cup flour.  Brown roast in
hot bacon drippings in large Dutch oven.  Place onion over roast, add
beef broth and coffee.  Cover, simmer 1 1/2 hours or until tender.
Add carrots, potatoes and 1 teaspoon salt.  Cover and simmer 30
minutes more.  Remove roast, and vegetables.  Combine 2 cups water,
1/4 cup flour and remaining salt, blend until smooth.  Stir into
liquid.  Cook stirring constantly until smooth and thick.  Serve over
meat and vegetables.  6 to 8 servings.