Mom's Best Pot Roast

• 4 lbs center cut chuck steaks or 4 lbs chuck, cubes
• 3 large carrots (cut in two inch pieces)
• 1 (16 ounce) can stewed tomatoes or 8 ounces tomato paste
• 1 (6 ounce) can green beans
• 1 medium chopped onion
• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• 3 tablespoons flour
• 1 bay leaf
• 1 12 teaspoons salt
• 1 12 teaspoons pepper

1. Salt and pepper meat; rub with flour.
2. Saute onion and garlic in oil until translucent.
3. Add meat and brown on all sides, about 15 minutes.
4. Add 1 cup boiling water and other ingredients.
5. Cook over low heat, tightly covered with aluminum foil, in dutch oven for 2 1/2 to 3 hours or crockpot on low setting for 6 hours.
6. Oven - baste twice during cooking, turning once.
7. Remove meat and vegetables; spoon off fat; leave 4-6 tbsp drippings in pan to make gravy.
8. Discard bay leave; reserve meat and vegetables.
9. To make gravy add 4-6 tbsp flour added bit by bit to desired thickness.
10. Pour over meat and vegetables.

center, carrots, tomatoes, green beans, onion, garlic, olive oil, flour, bay leaf, salt, pepper

Taken from www.food.com/recipe/moms-best-pot-roast-183982 (may not work)