1 lb. beef roast, round or chuck
Flour
1/4 stick butter
1 beef bouillon cube
1 tsp. salt
1/8 tsp. pepper
1/2 c. hot water
6 med. onions, peeled
4 lg. potatoes, peeled & quartered
1 lb. carrots, peeled & quartered

Coat both sides of meat with flour. In Dutch oven, melt butter. Brown meat slowly on both sides. Sprinkle with 1 teaspoon salt and 1/8 teaspoon pepper. Dissolve bouillon cube in hot water; pour over meat. Cover and cook in 350 degree oven for 1 1/2 hours. Add onions and carrots. Cook 15 minutes. Add potatoes. Cook 45 minutes or until vegetables are tender.