Pot Roast - cooking recipe

Ingredients

2 Tbsp. salad oil
3 lb. beef roast (chuck)
1 c. chopped onions
3 c. water
4 1/2 tsp. Worcestershire sauce
1/4 tsp. rosemary leaves
3 c. sliced carrots
1 Tbsp. flour

Preparation

In a Dutch oven or large heavy pan, heat oil until hot.
Add meat and brown on all sides, about 5 minutes.
Add onions; saute until tender.
Add water, Worcestershire sauce and rosemary.
Add carrots.
Bring to boil.
Reduce heat and simmer until meat is tender in a covered pan (2 1/2 to 3 hours).