Pot Roast - cooking recipe

Ingredients

1 (3 to 4 lb.) boneless roast
6 to 8 potatoes
1/2 tsp. salt
1/2 c. flour
corn oil
2 white onions, quartered
8 carrots, cut in 2-inch sections
3/4 Tbsp. black pepper
cornstarch
2 c. water

Preparation

Heavily coat roast in flour.
Heat corn oil in frypan and brown all sides of roast to seal meat.
Place browned roast in roasting pan, add water, vegetables, salt and pepper.
Cover and place in 375\u00b0 oven for 2 hours (if gravy is too thin, mix 1 tablespoon cornstarch in water and pour in roasting pan, cook additional 15 minutes).