|Boneless chuck roast||2 Pound|
|Brown pot roast||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Peeled onions||4 Small|
Select 2-lb. boneless chuck roast.
Brown pot roast well in hot fat in Dutch oven or heavy kettle, 15 to 20 min. on each side.
As each side is browned, salt and pepper generously.
Set pot roast on low rack or on one improvised from jar lids punched with holes, to prevent burning.
Add 1/2 cup water.
Cover tightly and simmer over low heat 2 1/2 to 3 hr., until fork tender.
Check now and then and add only enough water to keep meat from sticking to kettle.
About 45 min. before roast is done, add 2 to 4 small peeled onions and 4 to 5 medium carrots; sprinkle vegetables lightly with salt.