Ingredients: One 5-6 pound boneless chuck roast, Four teaspoons of black peppercorns; Four teaspoons of Lawry's seasoned salt Six medium carrots cut up into two inch pieces; Four medium onions, sliced; Four celery stalks cut into large chunks; Four teaspoons of pepper; One and one half cups of milk; One teaspoon of salt; Four tablespoons of flour; One half cup flour; Four and one half cups of beef broth; Two bay leaves; One third cup of bacon grease; Two teaspoons of garlic salt; Six medium  potatoes, peeled and cut into large chunks; One tablespoon of Worcestershire sauce .

In a large plastic bag combine one half cup of flour, Four teaspoons of pepper, garlic salt and Lawry's seasoned salt. Place chuck roast in bag and coat well, set aside. Melt one third cup of bacon grease in a large Dutch oven. Brown roast in Dutch oven for five to six minutes on each side over medium high heat. Pour in beef broth. Add onions, celery and bay leaves. Bring to a simmer, cover and cook for two and one half to three and one half hours. Be sure to check liquid levels and add water if necessary. Add carrots and potatoes and cook for an additional thirty minutes. Remove liquid from Dutch oven and place into medium sauce pan. Add enough broth or water to the remaining liquid to make at least three cups. Add four tablespoons of flour to broth and mix well. Add milk and bring to a boil, reduce heat and simmer until gravy thickens, season with salt and pepper. Remove from heat and pour over pot roast and vegetables. Serve immediately.