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1
In a small bowl, combine the flour, salt, and pepper.
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2
Coat the roast with the seasoned flour, tapping off any excess.
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3
Reserve the remaining dredging flour.
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4
In a Dutch oven or flame-proof casserole, heat the bacon drippings and the oil over medium heat.
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5
Add the roast and brown evenly, turning to color all sides, about 30 minutes.
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6
Add more oil, if necessary, to prevent sticking.
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7
Add the beef broth, water, garlic, thyme, and bay leaf.
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8
Reduce the heat to low, cover, and simmer for 2 to 2 1/2 hours, turning the roast occasionally.
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9
Add the potatoes, turnips, and carrots, and simmer, covered, until the meat and vegetables are tender, about 30 to 40 minutes longer.
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10
Remove the meat and vegetables from the Dutch oven; place on a large platter and cover loosely with foil to keep warm.
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11
Discard the bay leaf.
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12
Slowly whisk 1 cup of the pot roast liquid into the reserved dredging flour.
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13
Place the Dutch oven over medium-high heat and whisk in the flour mixture.
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14
Bring the gravy to a boil and boil until thickened, 2 to 3 minutes.
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15
Stir in parsley.
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16
Slice the pot roast and serve with the vegetables and gravy.
