Pot Roast

1 (3 pound) chuck or rump roast
1 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon pepper
3 tablespoons vegetable oil
2 cups water, plus some for gravy
1 large onion, cut into wedges
5 carrots, cut into 2-inch lengths
3 or 4 russet potatoes, peeled and quartered
1/2 cup flour
Salt and pepper, to taste

Rub seasonings into meat. Brown roast in oil over medium-high heat in a large, heavy Dutch oven. Pour 2 cups water around meat; arrange onion wedges on top of meat. Cover tightly, reduce heat, and simmer 1 1/2 to 2 hours, or until meat is very tender.

Add carrots and potatoes to Dutch oven, cover tightly, and simmer 30 minutes or until vegetables are tender.

Remove from heat; transfer roast and vegetables to a serving platter. Measure drippings and add water to make 3 cups. Pour into Dutch oven, add flour, and whisk until smooth. Cook over medium heat until mixture is thickened, whisking constantly. Season to taste with salt and pepper.

Serve with roast, vegetables and biscuits.