Pot Roast With Vegetables

• 4 to 5 lb. boneless beef chuck roast
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 Tbsp. vegetable oil
• 4 onions, sliced thin
• 1 (16 oz.) can tomatoes in puree
• 8 small all-purpose potatoes, scrubbed and quartered
• 8 medium carrots, pared and cut into 1-inch pieces
• 2 Tbsp. all-purpose flour
• 2 Tbsp. water

1. Season the meat with salt and pepper.
2. Heat oil in Dutch oven or roaster pan; brown meat.
3. Add the onions and puree.
4. Reduce the heat to low; cover and simmer for 2 hours.
5. Add potatoes and carrots; cover and simmer for 30 to 45 minutes, until vegetables are soft.
6. Remove meat and vegetables to serving platter.
7. In small bowl, combine flour with water; stir into pan liquid.
8. Cook for 2 minutes, until gravy is thickened, stirring constantly.
9. To serve, put gravy over sliced meat and vegetables.

boneless beef chuck roast, salt, pepper, vegetable oil, onions, tomatoes, potatoes, carrots, flour, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=213511 (may not work)