3-4 pounds rump roast or pot roast

3 medium potatoes, pared and halved

3 medium carrots, cut into 2" pieces

2 medium onions, halved

1 teaspoon salt

¼ teaspoon pepper

½ cup water or beef broth

Brown roast in Dutch oven on all sides in small amount of oil. Remove meat, salt and pepper. Place half of vegetables in bottom of oven, return meat to oven and add remaining vegetables and liquid. Cover and cook at 300 degrees F for 3-5 hours depending upon size of roast and degree of doneness desired.

Remove meat and vegetables carefully and place on serving platter.