Beef Pot Roast with Vegetables

Beef Pot Roast with Vegetables

• 1 chuck roast (3-4 lbs)
• 2 medium onions, chopped
• 1/4 cup self-rising flour
• 3 carrots, cut into ½ inch pieces
• 2 teaspoons seasoned salt
• 1 stalk celery, cut into ½ inch pieces
• 1 teaspoon black pepper
• 6 potatoes, cut up
• 3 tablespoons oil or shortening
• 3 cups hot water as needed

Heat the oil in a pot or Dutch oven big enough to hold the roast. Mix the flour, seasoned salt, and pepper together. Place the roast in the flour mixture and turn and rub it until coated all over. Place the roast in the pot over medium heat and brown on both sides. Add the remaining flour mixture to the pot, along with 2 cups hot water and the onions. Let come to a boil, and then reduce the heat to low and cover the pot. Let simmer for 1-½ hrs, adding as much of the remaining hot water as may be needed to keep the roast from cooking dry. Add the carrots, celery, and potatoes to the pot and let simmer until tender, about 30 minutes. Or optionally, add the vegetables to the pot and cook in the oven at 325 degrees, with the pot covered, for about 1-½ hrs or until tender. Serves 8.