COUNTRY POT ROAST AND GRAVY WITH POTATOES AND ROOT VEGETABLES

1 1/2 tablespoons plus 1/2 teaspoon salt

1 1/2 teaspoons freshly ground black pepper

1 (4-pound) beef chuck roast

2 tablespoons vegetable shortening

2 teaspoons Dijon mustard

1 large onion, peeled and chopped

8 small potatoes, peeled and halved

4 carrots, peeled and quartered

1 rutabaga, peeled and cut into 2-inch chunks

1 medium sweet potato, peeled and cut into 2-inch chunks

1 cup half-and-half