Pot Roast

• 3 lb. chuck or rump roast
• 1 tsp. garlic powder
• 1 tsp. seasoned salt
• 1 tsp. pepper
• 3 Tbsp. vegetable oil
• 2 c. water, plus some for gravy
• 1 large onion, peeled and cut into wedges
• 5 carrots, peeled and cut into 2-inch lengths
• 3 large or 4 medium Russet potatoes, peeled and 2 quartered
• 1/2 c. self-rising flour
• salt and pepper to taste

1. Rub seasonings into meat.
2. Brown roast in oil over medium-high heat in a large, heavy Dutch oven.
3. Pour 2 cups of water around meat.
4. Arrange onion wedges on top of meat.
5. Cover tightly. Reduce heat and simmer 1 1/2 to 2 hours or until meat is very tender.
6. Add carrots and potatoes to Dutch oven; cover tightly and simmer 30 minutes or until vegetables are tender.

rump roast, garlic powder, salt, pepper, vegetable oil, water, onion, carrots, potatoes, flour, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=742058 (may not work)