Pot Roast

Ingredients:
1 2-pound top round steak
1 teaspoon salt
1 teaspoon pepper
1 tablespoon cooking oil
4 medium sized Yukon Gold potatoes, eighthed
1 large onion, rough chopped
1 large carrots, sliced into coins
1 cup of water

Step One:
Remove the beef from the refrigerator; place it on a cutting board and let it come up to room temperature for about 15 minutes. Next, season the beef with the salt and pepper.  Heat a dutch oven over medium-high heat. Add the oil and then when the oil is shimmering add the beef.  Brown each side of the beef for about 2 minutes.  Remove the browned beef from the dutch oven and reserve.

Step Two:
Add the onions, carrots, and potatoes to the dutch oven.  Add 1 cup of water and bring the water to a boil and reduce to a simmer. Simmer the vegetables for ten minutes.

Step Three:
Reduce the heat to low and nestle the beef on top of the vegetables. Lid the dutch oven and cook for 3 hours until the beef is done and tender.  The steak must be cooked slow and low.

Step Four:
Remove the beef and vegetables from the dutch oven.  Slice, serve and enjoy.