Pot Roast

• 3 1/2 - 4 pound beef roast (chuck, round or rib)
• 6 potatoes, peeled and halved
• 6 carrots, halved
• 6 small onions
• salt and pepper

Instructions:
Brown roast on all sides over medium heat. Season with salt and pepper. Cover the dutch oven and reduce heat to low. Cook for 2 - 2 1/2 hours or until roast is nearly done. Arrange veggies around roast. Baste with meat juices and sprinkle with salt and pepper. Recover dutch oven and bake 30-40 minutes or until veggies are tender.