Heat a large Dutch oven and brown the salt pork. (I have substituted bacon if I didn't have the salt pork.) Remove the pork from the pan, leaving the fat in the pan. Salt and pepper the chuck roast and brown it in the fat. Brown it well on both sides, turning it with a wooden fork or spatula so you do not puncture the meat. When brown, add 2 cups of water to the pot and the bay leaf, garlic, thyme, and parsley. Cover and simmer slowly for 2 hours, keeping about 1 cup of water in the bottom of the pot.

Add the carrots, onion, and turnip; cover and cook for ? hour. Watch that there is always a cup of water in the bottom of the pot. Add the potatoes and cook until the potatoes are tender. Watch the water!

Prepare a roux of the flour and butter by melting the butter in a small frying pan and stirring in the flour. Cook a few moments to cook the flour, eliminating the "raw" taste.

Remove the meat and vegetables from the pan and place on a warm serving platter. Thicken the gravy with the roux. Use as much or as little of the roux as you like, depending on the thickness of gravy you prefer. Correct the seasoning in the gravy and darken with the Kitchen Bouquet.. Spoon some of the gravy over the roast, and serve the rest on the side.

Using the left-overs:

If there is any left over, you can make soup! Cut up the meat and vegetables in a dice, mix with the leftover gravy and water, or use a can or container of your favorite beef broth. (I prefer College Inn or Swanson's.)