Pot Roast And Vegetables - cooking recipe

Ingredients

1 Tbsp. cooking oil
3 to 4 lb. chuck roast
salt
pepper
1 1/2 c. water
4 medium onions
8 small carrots
4 medium potatoes
3 Tbsp. flour

Preparation

Heat oil in Dutch oven and brown meat on all sides, seasoning with salt and pepper.
Add water; cover and cook on low heat for 2 hours.
Add onions and cook 10 minutes.
Add carrots and potatoes, cooking 30 to 35 minutes longer, until tender.
Remove meat and vegetables.
Measure stock left in pot and add water to make 1 1/2 cups.
Bring to boil.
Blend flour with 1/3 cup of water; stir into boiling stock, stirring until thick.
Serve over meat and vegetables.