Pot Roast

I used to do pot roasts mainly in the crock pot for convenience. I also did them in the bags for a while, but Trent remembers these great pot roasts that his family used to make on his grandpa's farm, so I tried it old school. They knew it best...

5 lb pot roast, pick a nicely marbled one

1/2 cup flour (or a little more)

3 tbsp powdered beef base, boullion powder, or au jus powder mix

2 tsp garlic powder

Mix flour, beef powder, and garlic on a paper plate. Dredge the roast in the mixture, coating well on all sides. Heat cooking oil either in a skillet or in the roasting pan you're using to roast in. Get the oil very hot, so when a bit of flour sizzles when it's dropped in the pan. Sear all sides of the roast until very well browned. Put 1-1/2 cups water in the bottom of the roasting pan. Place the seared roast in the pan and pour all the drippings from the skillet onto the roast. Add a quartered onion. Cover and roast at low temperature (275 to 300) for several hours. Check after 4, may take 5 hours. You can add potatoes and carrots for the last hour of roasting.