Recipe(tried): Yankee Pot Roast (like Montana's Restaurant) and Yankee Pot Roast Soup

This might help you out. Just do the pot roast and forget the soup part unless you have lot of leftovers:

YANKEE POT ROAST AND SOUP
(Like Montana's Restaurants)
Adapted from: Country Cooking: Recipes for Traditional Country Fare by Time-Life Books

A daily blend of the freshest vegetables and our Yankee Pot Roast, so hearty you could eat it with a fork, but use a spoon. You'll want to get every drop. Order yours in a crock or a cup.

1/2 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1 (4 lb) chuck roast*
1/4 cup bacon drippings
1 tablespoon vegetable oil
2 cups beef broth
2 cups water
2 cloves garlic, pressed
1 teaspoon thyme
1 bay leaf
6 small boiling potatoes
3 medium white turnips
4 medium carrots
1/4 cup chopped parsley
TO MAKE LEFTOVERS INTO SOUP:
V-8 vegetable juice, as needed

In a small bowl, combine the flour, salt and pepper. Coat the roast with the seasoned flour, tapping off any excess. Reserve the remaining dredging flour.

In a Dutch oven, heat the bacon drippings and the oil over medium heat. Add the roast and brown slowly, turning to color all sides, about 30 minutes. Add more oil if necessary to prevent sticking.

Add the beef broth, water,, garlic, thyme, and bay leaf. Reduce the heat to low, cover and simmer for two hours, turning the roast occasionally.

Meanwhile, peel and quarter the potatoes and turnips; cut carrots into 2-inch lengths. Add the potatoes, turnips, and carrots, and simmer, covered, until the meat and vegetables are tender, about 30 minutes longer.

Remove the meat and vegetables from the Dutch oven; place on a platter and cover loosely with foil to keep warm. Discard the bay leaf.

Slowly whisk 1 cup of the pot roast liquid into the reserved dredging flour.

Place the Dutch oven over medium-high heat and whisk in the flour mixture. Bring the gravy to a boil and boil until thickened, 2 to 3 minutes. Stir in the parsley.

Slice the pot roast and serve with the vegetables and gravy.

NOTES:
*Frugal New Englanders are credited with this method of tenderizing tough cuts of beef by "roasting" them in a deep pot filled with broth and vegetables. Other inexpensive cuts such as brisket, round, or rump can be substituted for the chuck roast.

The addition of V8 juice to make the leftovers into soup was suggested by Jo Merrill/Dakotah.

You cook your Yankee Pot Roast as usual. Save leftovers; cut meat and vegetables into bite-size pieces; just add V8 juice to get the stew to the consistency of soup; heat in a saucepan; hen you have it.

Modified by Tom Shunick/Jo Merrill/Dakotah
Source: Nancy F.