Old-Fashioned Pot Roast

What happened to the good ol' Sunday Pot Roast Dinner.  I seldom hear about anyone cooking one.  I want to bring this simple and delicious meal back.  Here is my version.

1 boneless beef chuck roast (2-3 lb)
6 Tbsp flour (about)
6 Tbsp cooking oil (about)
1 can hot water
1 can (14.5 oz.) beef broth
1 large onion, quartered
1 celery rib, cut into pieces
salt & pepper to taste
3-4 carrots, cut into 2" pieces

Turn electric frying pan to high. Using 1/2 of the flour on each side, coat the roast well.  Add about 1/2 of the cooking oil to the frying pan and brown one side of the roast.  As you turn, add the other half and brown the other side.  Add water, broth, onion, celery, salt & pepper.  Bring to a boil.  Reduce heat to simmer.  Cover and cook about an hour.  Add carrots and cook another hour.

Other than a salad, slaw or something else green and your bread, this method gives you a meal in one pan.  I do add potatoes to mine after the carrots are about halfway done.  Great, simple meal!