1 chuck roast (approximately 5 lbs.)
8 med. potatoes, peeled and left whole
4 sticks carrots, cut in half
8 med. carrots, leave whole
1 lg. onion, cut in half
Approximately 8 tbsp. flour
2 tbsp. oil
Approximately 3 c. water
Seasonings
Meat tenderizer
Salt and pepper
Worcestershire sauce
butter

Cover roast with tenderizer and let set while cleaning vegetables. Cover roast with flour, salt, pepper, and brown on both sides in hot oil in large electric skillet (400 degrees). Place vegetables around roast; add 2-3 cups water. Cover and cook at 400 degrees for 30 minutes. Reduce heat to 200 degrees and take family to church.

Cook for 3 hours; remove roast on to platter and vegetables into a bowl. Season vegetables with butter. Mix 2 teaspoons flour in a cup with 1 teaspoon Worcestershire and a scant cup of water. Mix until smooth. Add mixture to the boiling juices left from roast. May need more water.