Beef Pot Roast

This is one of my family’s favorite meals.  I have made it in the slow cooker and in a slow oven, but the slow oven is the most tender and moist meat.  And my favorite way to fix it.

• 3 to 4-lb. chuck or rump pot roast

Preheat oven to 300 degrees.

Roll in flour; season with salt and pepper; brown on all sides in hot fat (I used bacon grease) in a large dutch oven.

Add 1/2 cup water.  Cover and cook slowly for 2 1/2 to 3 hours or until tender, adding more water if needed.

If desired, add potatoes and carrots the last 45 minutes.

Make gravy with the pan juices and a slurry of flour and water.  Season to taste.

Makes 6 to 8 servings.

“God often uses bitter experiences to make us better.”