Beef Pot Roast - cooking recipe

Ingredients

4 lb. chuck roast
1/2 c. flour
salt and pepper
3 small onions, cut in half
3 carrots, pared and halved
1/2 c. hot water

Preparation

Trim fat from meat and place in skillet on top of stove.
Heat until fat is melted.
If there is not sufficient fat, use 2 tablespoons of oil or shortening.
Dredge roast in flour and brown slowly on both sides.
Season with salt and pepper.
Place meat in 3-quart ovenware casserole dish.
Add onions and carrots plus 1/2 cup hot water or enough water to cover meat and vegetables.
Cover dish with lid.
Cook in microwave for about 1 1/2 hours.
Meat and vegetables should be tender.