3 c. water
3-5 lb. chuck roast
6 red potatoes, peeled and quartered
6 carrots, in 2 inch pieces
1 lg. onion, sliced
2 tbsp. A-1 sauce
3 tbsp. cooking oil

GRAVY:

2 1/2 c. water
1 tbsp. Kitchen Boquet
3 tbsp. cornstarch

In medium roaster, heat oil. Sear roast on both sides (very brown). Salt and pepper both sides of roast. Remove from heat. Heat oven to 350 degrees. Add all vegetables and A-1 sauce. Cover and cook in oven for 2 1/2 to 3 hours or until meat is tender. Make gravy.

Remove meat and vegetables from roaster. In small bowl, mix cornstarch and 1 cup water until smooth. Bring pan drippings to boiling, adding Kitchen Boquet and remaining water. Now, add cornstarch mixture and bring to boiling until gravy is thickened. Salt and pepper to taste. Serve over roast, potatoes, carrots, and onions.