Mom's Pot Roast
2 to 2½ pounds beef chuck roast
3 tablespoons vegetable oil
4 medium potatoes, quartered
6 carrots, sliced
3 medium onions, quartered
2½ cups water, divided
3 tablespoons flour
Salt and pepper
1. Preheat oven to 325 degrees.
2. Heat oil in a Dutch oven medium heat; add roast and sear on all sides. Add all vegetables plus 1½ cups
water. Cover and roast about 1 hour (check at 45 minutes). When done, remove from oven and put
vegetables aside in a large bowl. Take out meat and put on a platter.
3. Combine flour and remaining 1 cup of water in a measuring cup; blend until smooth. Stir flour and
water mixture into remaining liquid in Dutch oven. (If not much liquid left, add water before adding flour
and water mixture.) When gravy is fairly thick, add enough Kitchen Bouquet for good flavor and brown
color. Season gravy with salt and pepper to taste.