1 (3 to 4 lb.) beef chuck or rump roast
2 tsp. salt
1/8 tsp. pepper
2 tbsp. Wesson oil
1/2 c. water
1 clove garlic, minced
8 sm. carrots, pared and quartered
4 med. potatoes, pared and halved
1 onion, quartered
1 can Hunt's Manwich Sauce

Season roast with 1 teaspoon of salt and the pepper. Brown well on all sides in Wesson oil in Dutch oven or heavy kettle. Add water and garlic; cover. Simmer 2 to 2 1/2 hours until almost tender; skim excess fat. Add remaining ingredients, cover; simmer 45 minutes to 1 hour or until vegetables are tender. Arrange roast on platter, surround with vegetables. Thicken gravy, if desired. Makes 6 to 8 servings.