Mom's Sunday Pot Roast

Step 1: Preheat pan over medium high heat. Rinse roast and pat dry. Sprinkle with salt, pepper and flour, rub into roast.

Step 2: Heat oil in pan and sear roast on all sides until golden brown, about 6-7 minutes.

Step 3: Cover, reduce heat to lowest setting, and cook for 5-6 hours or until very tender. Do not add water.

Step 4: A few minutes before roast is done, peel vegetables. Slice carrots in half lengthwise, then into 3-4 inch long pieces. Quarter potatoes or, if large potatoes, chop again lengthwise and crosswise. Slice onion into 1 inch wedges.

Step 5: Add vegetables around roast and sprinkle them with 1/2 teaspoon salt and pepper, to taste. Continue to simmer for 1 more hour, or until vegetables are tender.

Step 6: For gravy, remove meat and vegetables to platter, cover to keep warm. Increase heat to medium-high. Whisk water a little at a time into flour until no lumps, then add to pan, whisking to get all the good pieces unstuck. Cook for a few minutes til gravy is golden brown, but not burnt. Whisk in milk, a little at a time, then let cook until thickened. May have to turn stove up to high, depending on your stove.

Step 7: If you need more gravy, add 1-2 no-sodium bouillon cubes and either water or milk, a little at a time.

Step 8: Remove from heat and taste, adjust seasonings.

Step 9: If desired, shred meat. (I like to do this while the roast is still warm, it's hard to do later.)

Step 10: Note regarding crock pot: I've done this is the crock pot, but the flavor just isn't as good, even if you sear the roast first. Save this recipe for the weekend, so you get the full flavor.