Pot Roast

By cmcrobb

Ingredients

• 1 roast chuck, shoulder, brisket, blade or short ribs
• Potatoes
• Carrots
• Onions

Preparation

Step 1

Brown meat on all sides in a dutch oven for about 15 minutes.
Sprinkle with salt and pepper.
Add water, heat to boiling; reduce heat, cover and simmer for 2 1/2 to 4 hours, until meat is tender.

Short ribs, take about 2 1/2 hours, a large roast may take 4 hours.

Add potatoes, carrots and onions a hour before end of cooking time.

WATCH THE POT DOES NOT BOIL DRY