Select a 3 to 4 pound chuck or rump pot roast. Trim excess fat from roast; heat fat in large skillet or Dutch oven. Roll pot roast in flour. Brown on all sides in hot fat. Season with salt and pepper. Add 1/2 cup water. Cover tightly and cook slowly, 2 1/2 to 3 hours or until tender. Add more, if needed, to prevent sticking. If desired, add small whole onions and carrots the last 45 minutes or cooking. Thicken liquid for pot roast gravy, if desired. Makes 6 to 8 servings.