Grandma's Best Pot Roast

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.

3. Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).

4. Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.

5. Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.

6. Meanwhile, whisk water and flour together in a small bowl.

7. Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.

8. Slice roast and serve alongside gravy.

Cook's Note:

I use a Granite Ware(R) covered oval roaster.