Pot Roast

By sjstewie

Ingredients

• 1 4lb. Standing Rump Roast
• 3 Tbs Vegetable Oil
• 2 1/2 Tsp. Salt
• 1/4 Tsp. Pepper
• 4 Potatoes (medium, white & quartered)
• 4 Carrots (peeled & 3" long)
• 1 Onion (small & quartered)

Details

Servings 6

Preparation

Step 1

Flour roast on both sides and place in Dutch oven. Over medium-high heat, in oil, brown both sides of roast. Turn off heat and add enough water to cover 3/4 of roast. Bake in 350*F oven for 3 hours or until meat is tender. Add potatoes, carrots and onion, replace lid and cook until vegetables are tender.
Place meat on platter and with slotted spoon remove vegetables.
Blend 1/2 cup of cold water and flour until smooth; gradually stir into hot liquid from pot roast over medium heat until thickened.