1 (3 pound) chuck or rump roast
1 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon pepper
3 tablespoons vegetable oil
2 cups water, plus some for gravy
1 large onion, cut into wedges
5 carrots, cut into 2-inch lengths
3 or 4 russet potatoes, peeled and quartered
1/2 cup flour
Salt and pepper, to taste
Procedures
Rub seasonings into meat. Brown roast in oil over medium-high heat in a large, heavy Dutch oven. Pour 2 cups water around meat; arrange onion wedges on top of meat. Cover tightly, reduce heat, and simmer 1 1/2 to 2 hours, or until meat is very tender.
Add carrots and potatoes to Dutch oven, cover tightly, and simmer 30 minutes or until vegetables are tender.
Remove from heat; transfer roast and vegetables to a serving platter. Measure drippings and add water to make 3 cups. Pour into Dutch oven, add flour, and whisk until smooth. Cook over medium heat until mixture is thickened, whisking constantly. Season to taste with salt and pepper.
