3-4 lb. chuck roast
Meat tenderizer
2 tbsp. oil
1/2 c. water
Garlic salt
Pepper
Bay leaf
4 potatoes, quartered
3 carrots, sliced

Sprinkle roast generously with meat tenderizer. Let stand 15-20 minutes. Coat in flour. Brown in oil on both sides. Add 1/2 cup water, garlic salt, pepper and bay leaf.

Simmer approximately 2 1/2 hours. Remove roast from Dutch oven; add potatoes and carrots then replace roast. Cook 30 minutes more.