2 1/2 - 3 lbs. chuck roast
Vegetable oil
4 med. potatoes, sliced sm.
4 carrots, sliced sm.
2 c. hot water
Salt and pepper
Onion powder
Garlic powder

Season roast with salt, pepper, onion, and garlic powder. Rub both sides with flour. Brown on both sides in a small amount of vegetable oil in a large skillet with lid. Add hot water and cook for about 1 1/2 hours on medium heat. Add sliced potatoes and carrots and more water, if needed. Cook another 1 1/2 hours or until roast is tender. Liquid should be cooked down to a gravy like consistency.