Pot Roast

Name: Pot Roast
Ingredients: 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

11 ingredients

6 steps

Ingredients

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

Directions

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.