Basic Beef Pot Roast with Vegetables

Many stores label meat with cooking method. Chuck is a good cut of meat for long cooking, but you can use any beef roast marked "Pot Roast"

• 1 beef pot roast, chuck arm or chuck blade, about 4 pounds
• 1 tablespoon flour
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1/2 cup chopped onion
• 2 to 3 tablespoons oil or combination of butter and oil
• 1/2 to 1 cup beef broth or water
• 6 medium potatoes, halved
• 1 cup baby carrots

Combine flour, salt,and pepper. Dredge meat with flour mixture. Brown meat and chopped onion in a skillet in hot oil or oil and butter. Pour off drippings and add 1/2 cup beef broth or water. Cover tightly and simmer for 3 to 4 hours, until tender. Add more water or broth as needed. About 30 minutes before done, add potatoes and carrots. Beef pot roast serves 6.