1 (3 lb.) beef pot roast
Salt and pepper to taste
Flour
4 onions
4 potatoes
4 carrots

Sprinkle the roast with salt and pepper; dredge with flour. Brown in small amount of fat in a Dutch oven; add 2 cups water. Bring to a boil. Cover reduce heat and simmer for 1 hour. Peel the onions, potatoes, and carrots. Add to the Dutch oven. Simmer for 1 hour longer or until the roast is tender.