Pot Roast - cooking recipe

Ingredients

roast
flour
salt and pepper
water
carrots
onions
potatoes
bay leaf (optional)

Preparation

Dredge roast in flour; brown in Dutch oven with a little oil. Add salt and pepper.
Add a little water (about 2 cups).
Cook 2 hours; watch so it doesn't dry out.
Add more water if needed. Add cut up carrots, onions and potatoes as desired.
A bay leaf or two may be added to roast if desired.