Buy a 2½ to 3 pound pot roast which is usually labeled as either chuck roast or 7-bone roast.

Try to find one that is not overly fat. Brown the roast on both sides in oil in a roaster or dutch oven.

Season with salt and pepper or a seasoning salt.

When it’s nice and brown, add a cup of water and cover with a lid.

Cook in the oven at 350 for about two hours.

I like my pot roast cooked to the point where it almost falls apart.

Add enough sliced onions, carrots, and potatoes to feed the family.

Add a couple of rutabagas or turnips if you like them.

Salt lightly and add a little water if the pan is dry.

I like to place the vegetables in the bottom of the pan and place the roast on top to finish cooking.

The juice in the pan will flavor the vegetables.

Continue cooking for another hour until vegetables are tender.

You can make gravy with the drippings in the pan.

Add enough water to make about two cups of liquid and thicken it with two tablespoons of flour.

Stir with a whisk to prevent lumps.