Easy Oven Pot Roast

Southern Living Annual Recipes, 1986

1 1⁄2 hours — 4 Servings

Ingredients

3	pound	boneless chuck roast
1	tablespoon	all-purpose flour
1	tablespoon	vegetable oil
1	tablespoon	soy sauce
1⁄2	teaspoon	pepper
1⁄2	cup	water
1		bay leaf
2	medium	potatoes (peeled and cut into 1-inch pieces)
3	medium	carrots (scraped and cut into 2-inch pieces)

Instructions

Dredge roast in flour; brown on all sides in hot oil in a Dutch oven. Sprinkle soy sauce and pepper on all sides of roast. Add water and bay leaf; cover and bake at 350F for 45 minutes. Add potatoes and carrots; cover and cook an additional 30 minutes or until roast is done and vegetables are tender. Remove bay leaf before serving.