Dutch Oven Pot Roast

2 lb Chuck Roast, boneless
2 Tb Oil or Shortening
2 lg Onion, sliced
8 lg Carrots, in 1" pieces
4 lg Potatoes, quartered
1/2 ts Garlic Powder
Flour
Salt
Pepper
Water

Coat the roast with flour and rub it into the meat. Heat the oven and oil.
When the oil is hot, brown the roast on both sides. Sprinkle it with pepper, salt and garlic powder. Add water to the oven to a depth of 1/2". Cover the oven and put about 20 hot charcoal briquettes on the lid and 25 underneath.

Let the meat cook slowly for about 1-1/2 hour, adding water if needed to maintain the 1/2" depth. Add additional briquettes as needed to replace those that burn down. Add the vegetables. Cook for 30 minutes or until the carrots are tender.