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3 to 5 lb. pot roast (either
pot, chuck or round roast,
3 or 4 medium onions, whole
6 medium potatoes (or as
6 medium carrots (or as
salt and pepper to taste
1/4 c. flour
1/4 c. vegetable oil

On a plate which will hold the roast, pour the flour and
add salt and pepper to taste. Score the roast lightly on all
sides. Rub the flour mixture onto and into the roast. Pour
the oil into a heavy baking pan and heat this on top the stove.
Place the roast in this pan and brown on all sides well,
without burning. You can now either bake the roast or cook it
on top of the stove. To bake place the roast in the baking pan
with the onions, potatoes, and carrots added and now covered,
into a 350 degrees oven. Add 2 cups water. Bake for 2 1/2 to 3
hours, or until done the way you like it. You may have to add
some water if roast appears to be drying. Check for this about
every 20 to 30 minutes.
To cook on top the stove brown the roast in the pan you
will cook it in. Cover the roast plus two inches with water.
Add the vegetables, cover and bring to boil. Reduce to simmer
and let cook slowly until it is done as you like it. Another
method is to put the meat and vegetables in a brown and serve
roasting bag, place this in a baking pan according to direc-
tions and bake until done. In the bag it does its own basting.

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