Pot Roast - cooking recipe

Ingredients

boneless chuck roast
enough flour to dredge roast
beef bouillon to taste
1 can tomato sauce
1 tsp. basil
1 tsp. oregano
2 Tbsp. oil or butter
1 yellow onion
potatoes
carrots
Nature's seasonings
water

Preparation

Season flour with basil, oregano and Nature's seasonings to taste.
Coat the roast on both sides.
Melt the butter, or put the oil in a Dutch oven on top of the stove.
Sear the roast well on both sides.
When the roast is brown, cover it with water.
Add beef bouillon, tomato sauce and onion.
Cook on medium, uncovered, for about 2 hours, adding water as needed.
Add potatoes and carrots.
Cook until meat falls apart and vegetables are done.