Country Style Pot Roast - cooking recipe

Ingredients

3 lb. rump or chuck roast
flour
3 to 4 tsp. butter or fat
1 tsp. salt
1/2 tsp. pepper
1 cube beef bouillon
1/2 c. hot water
6 or 8 medium onions
3 to 4 potatoes, quartered
1 lb. carrots, peeled and quartered

Preparation

Coat sides of meat with flour.
Place in Dutch oven and brown with butter or fat.
Sprinkle with salt and pepper.
Dissolve bouillon cube in hot water and pour over meat.
Cover and bake in preheated 350\u00b0 oven for 1 1/2 hours.
Add vegetables and cook 40 minutes longer.
Remove meat and vegetables to warm platter.
Add water, if necessary, to juice in pan.
Thicken for gravy.