Pot Roast - cooking recipe

Ingredients

3 lb. chuck or rump roast
1 tsp. garlic powder
1 tsp. seasoned salt
1 tsp. pepper
3 Tbsp. vegetable oil
2 c. water, plus some for gravy
1 large onion, peeled and cut into wedges
5 carrots, peeled and cut into 2-inch lengths
3 large or 4 medium Russet potatoes, peeled and 2 quartered
1/2 c. self-rising flour
salt and pepper to taste

Preparation

Rub seasonings into meat.
Brown roast in oil over medium-high heat in a large, heavy Dutch oven.
Pour 2 cups of water around meat.
Arrange onion wedges on top of meat.
Cover tightly. Reduce heat and simmer 1 1/2 to 2 hours or until meat is very tender.
Add carrots and potatoes to Dutch oven; cover tightly and simmer 30 minutes or until vegetables are tender.