|Chuck/Blade / arm roast||4 Pound|
|Water||14 Cup (224 tbs)|
1. Lightly coat pot roast with flour.
2. On a conventional range, brown slowly all sides of the roast in 2 tablespoons of oil.
3. Remove from heat. Place roast in a non-metallic 4-quart, covered baking dish. Add remaining ingredients.
4. Cook on delicate food cycle or defrost cycle, covered, 1 to 114 hours or until meat is tender. Turn roast over after half the cooking time.