3 1/2 lb. top or bottom round beef pot roast
All purpose flour
Salt and pepper
2 tbsp. cooking oil
1 c. sliced onion
1 bay leaf
1 beef bouillon cube
6 med. potatoes, pared
6 carrots, pared and cut crosswise

Wipe roast with damp paper towels. Combine 2 tablespoons flour, 1 teaspoon salt and 1/8 teaspoon pepper. Sprinkle over roast and rub in. Add salad oil in Dutch oven over high heat. Add roast and cook over medium heat until well browned on all sides. Turn with wooden spoons. When roast is partially browned, add onion and brown very well. This is the secret of good flavor and color. Add bay leaf, bouillon cube, and 1 cup water. Reduce heat, simmer covered 1 1/2 hours. Turn roast, add vegetables, pressing them down into liquid. Simmer covered 1 1/2 hours longer or until roast and vegetables are tender.