Old Fashioned Pot Roast

Trim roast; salt and pepper.

Sprinkle with flour and pat all sides of roast to be sure it is well coated with seasonings and flour.

Heat oil in a Dutch oven; brown all sides of the roast, remove and set aside.

If there is not enough oil remaining in the Dutch oven, add a little more and make a roux by browning some of the remaining flour in the oil and then adding water.

Return roast to pan with the onion; cover and bring to a slow boil.

Lower heat and cook slowly for 1 to 2 hours depending on size of the roast. The last 30 minutes, add potatoes and carrots.

Serve with rice and salad for a full meal.