Pot Roast With Natural Gravy

• 4 to 6 lb. lean roast beef
• 2 tsp. salt
• 2 tsp. garlic powder
• 2 tsp. onion powder
• 1 tsp. coarse black pepper
• 1 Tbsp. oil

1. In a large heavy pot, add the oil and beef.
2. Brown meat on both sides.
3. Add water to cover meat.
4. Cook over medium heat until you can easily break meat apart with a fork, usually 4 to 5 hours. While cooking, watch the water and don't let it boil away until the meat starts to get tender, then let it boil down to where you have only 1 1/2 cups of broth left.
5. Keep it at this level until the meat is done.
6. When the meat is done, carefully remove it to a serving dish.
7. The remaining broth can be used as is or you can thicken it by mixing 1 tablespoon flour to 1/2 cup water and then add to the broth for a thicker gravy.

lean roast beef, salt, garlic powder, onion powder, coarse black pepper, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=922546 (may not work)