1/4 c. butter
3 lb. beef pot roast
2 tsp. salt
1/2 tsp. pepper
3 1/2 c. beef broth
6 med. onions, peeled
6 med. carrots, cut in half lengthwise
6 med. potatoes, halved

Heat butter in large skillet. Sprinkle salt and pepper over meat. Brown slowly about 15 minutes each side. Reduce heat. Add 1/2 cup beef broth. Cover and simmer 1 1/2 hours. Add beef broth in small quantities as needed.

Add onions, cover. Continue to cook 30 minutes longer. Add carrots and potatoes, cover and simmer 30 minutes turning occasionally adding remaining broth, until tender.

Remove to platter. Keep hot and make gravy by adding flour to juices. Heat, stir to keep smooth. Serves 6 to 8.