3-4 lb. chuck roast, bone in or boneless

Heat 3 tablespoons oil or grease in bottom of Dutch oven or large pot. Place roast in pot and leave on medium heat. Salt and pepper top of roast. Let bottom of roast brown well. Turn and salt and pepper the other side. Let brown well and cover partially. Let cook all together about 30 minutes each side. Remove roast from pan and make gravy. Brown lightly, 3-4 tablespoons flour in bottom of pot, stir in 3 cups hot water and make gravy. Stir well until the brown drippings on the bottom of the pot are cooked into the gravy. Salt gravy to taste.

Place roast back in pot and turn heat down to simmer. Cover and cook until tender, about 3 hours. Each roast is different so it may be a shorter time or longer. Be sure to check it often. Serves 4-6 people.

Serve with rice of mashed potatoes. Or boiled small potatoes, as you prefer. Green peas or beans are good as a side dish. Sliced tomatoes or a fresh vegetable relish tray go quite well also.

Small boiled potatoes will take 4-8 for each person. Depending on the size of the potato and the person.