1 (2-3 lb.) roast
1 tsp. pepper
1 tsp. salt
1/4 c. flour
1 can cream of onion soup
1 sm. onion, sliced
1 tsp. garlic powder
1 tbsp. vinegar
1/2 c. diced carrots
2 lg. potatoes, quartered

Wash pot roast, pat dry. Combine pepper, salt and flour. Coat meat with mixture. Place roast into greased skillet and brown both sides. Add 1 cup cold water. Remove from heat, add onion soup, sliced onion, garlic powder and vinegar. Cover roast and place in oven. Bake 1 1/2 to 2 hours at 325 degrees. When roast is almost done, add vegetables and bake about 30 minutes longer.