Pot Roast - cooking recipe

Ingredients

1 boneless roast (trim off fat)
1 onion
6 carrots
6 medium potatoes
2 Tbsp. oil
3 or 4 Tbsp. flour
Tex-Joy steak seasoning to taste

Preparation

Season roast and dredge in flour.
Put oil in Dutch oven. Brown the roast to desired color.
Pour off excess oil.
Add 2 cups water.
Cook under a lid until almost done.
Peel and quarter up potatoes into roast.
Chop onion into roast.
Scrape carrots and cut into about 1-inch chunks.
Put a lid on Dutch oven and cook until vegetables are done.
Serve over rice with hot rolls or biscuits.