Shannon'S Pot Roast - cooking recipe

Ingredients

2 Tbsp. oil
1 (4 to 4 1/2 lb.) boneless beef chuck roast
2 tsp. salt
1/2 tsp. pepper
8 medium size potatoes, peeled and halved
8 medium carrots, cut into 3-inch pieces
4 small onions, quartered

Preparation

In 8-quart Dutch oven, over medium-high heat, in hot oil, cook roast until well browned on all sides.
Stir in salt, pepper and 3 cups water over high heat to boiling.
Reduce heat to medium-low, cover and simmer 2 1/4 hours.
Add potatoes, carrots and onions; over high heat, heat to boiling.
Reduce to medium-low heat. Cook, covered, 45 minutes or until meat and vegetables are tender. Arrange meat and potatoes on a platter.