Family Pot Roast by Neil, Bootle

Ingredients:

• 1 pot roast, 4 pounds
• flour for dredging
• 2 tablespoons oil
• salt and pepper
• 1 medium onion, sliced
• 1/4 cup water or beef broth
• 4 medium potatoes, halved
• 6 carrots, halved lenghwise
• 4 onions, cut in wedges

Dredge pot roast with the flour, brown in hot oil in a heavy Dutch oven or stock pot, turning to brown all sides. Put a rack under the roast. Season with salt and pepper, add sliced onion and water. Cover and simmer for 2 1/2 to 3 hours. Add vegetables and simmer 1 hour longer.

Make gravy: add enough water to pot roast liquid to make 2 cups, heat. Mix 2 tablespoons of flour with a little cold water, stir until smooth. Stir flour mixture into the broth and season to taste.