Pot Roast

1. 1

   Season roast and dredge in flour.

2. 2

   Put oil in Dutch oven. Brown the roast to desired color.

3. 3

   Pour off excess oil.

4. 4

   Add 2 cups water.

5. 5

   Cook under a lid until almost done.

6. 6

   Peel and quarter up potatoes into roast.

7. 7

   Chop onion into roast.

8. 8

   Scrape carrots and cut into about 1-inch chunks.

9. 9

   Put a lid on Dutch oven and cook until vegetables are done.

10. 10

    Serve over rice with hot rolls or biscuits.

No additional tips available.