|Beef pot roast||4 Pound|
|Onion||1 Medium, sliced|
|Water||1⁄2 Cup (8 tbs)|
|Carrots||6 , scraped and cut in to chunks|
|Potatoes||6 Medium, peeled and cut in to chunks|
|Onions||6 Small, peeled|
1. Pre-heat Dutch oven over medium-high heat according to directions for top stove roasting. Brown pot roast well on all sides.
2. Sprinkle with salt and pepper. Add onion and water. Cover with vac-control valve closed. Reduce heat and simmer 2 1/2 to 3 hours, or until meat is very tender when pierced with a fork. Turn pot roast once during cooking time.
3. About 45 minutes before pot roast is cooked add carrots, potatoes and onions.
4. Remove pot roast to a hot serving platter. Cut in slices and serve with strained juices from the Dutch oven.