4 to 6 lb. boneless pot roast, rolled rump or chuck
2 onions, coarsely chopped
2 carrots, sliced
1 stalk celery, coarsely chopped

Dredge meat in flour and brown thoroughly on all sides in Dutch oven using oil or bacon grease. As it si browning, add onion, carrot, and celery (allow vegetables to brown, too!) After meat is browned, add about 1 1/2 cups water. Cover tightly. Cook over low heat for 3 to 4 hours, adding more liquid, if needed.

When meat is fork tender, remove to platter and keep warm. Strain juices in pan, skim off fat. Add more water if stock tastes too strong. Thicken with flour and water mixture. Add salt and pepper to taste.

You may also add potatoes and carrots during the last 45 minutes of cooking for a one-dish meal. The secret to a really good pot roast is the browning.

Let the meat get good and dark and your meat and gravy will have rich full flavor. We always serve cole slaw, glazed carrots and plenty of mashed potatoes along with our pot roast for a real old fashioned dinner!