Pot Roast With Vegetables - cooking recipe

Ingredients

4 to 5 lb. boneless beef chuck roast
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. vegetable oil
4 onions, sliced thin
1 (16 oz.) can tomatoes in puree
8 small all-purpose potatoes, scrubbed and quartered
8 medium carrots, pared and cut into 1-inch pieces
2 Tbsp. all-purpose flour
2 Tbsp. water

Preparation

Season the meat with salt and pepper.
Heat oil in Dutch oven or roaster pan; brown meat.
Add the onions and puree.
Reduce the heat to low; cover and simmer for 2 hours.
Add potatoes and carrots; cover and simmer for 30 to 45 minutes, until vegetables are soft.
Remove meat and vegetables to serving platter.
In small bowl, combine flour with water; stir into pan liquid.
Cook for 2 minutes, until gravy is thickened, stirring constantly.
To serve, put gravy over sliced meat and vegetables.